Much like making buttermilk, yoghurt is another easy item to make. It’s great to have on hand just for eating but it’s also fabulous for frozen yoghurt, parfaits and can even be substituted for buttermilk if you’re in a pinch.
2C Yoghurt Starter
3/4C Non-fat dry milk powder
3 Packets Gelatin, optional
1. Heat your milk in a large sauce pot stirring often to avoid scorching, bring it to 116F. Meanwhile, heat a pot of water that holds atleast 4 gallons. Fill only 2/3’s of the way full, bring also to 116F.
2. While your liquids are heating up, gather your other mise en place. Measure out the dry milk powder, yoghurt starter and gelatin if you are using it.
3. Once our milk is warm and your water bath is ready, dissolve your solids into the warm milk. Immediately transfer mixture to clean quart sized mason jars. Divide mixture among jars evenly leaving a little space at the top. This should happen naturally because only 3.75Qt of liquid were used.
4. Pour yoghurt starter to top off the jars. If it all doesn’t fit in there that’s okay. Leave atleast a half centimeter from the top to avoid overflow when you seal the jar. Give it a quick stir and cover with banded lid.
5. Place yoghurt in water bath for 12 hours. The recipe we first practiced mentioned turning the water bath on every so often to keep it at 116F, but we have discovered that you can save some energy, and headache, by placing your waterbath into a sleeping bag. (Sure it won’t stay 116F for the entire time but it will be close.) You may need to remove some water from the bath. It doesn’t hurt to have the jars submerged but we prefer to have the water to just at the lid. (There not going to be sealed like traditional canned goods so some yoghurt may escape or water may enter.) Afterwards, remove and chill.
This recipe tends to be thin. We like to use it for smoothies so that’s perfect. If your looking to make it more like greek yoghurt use both milk powder and gelatin. If you still wanted it thicker make some batches testing with more of each of the dry powders. Be careful using to much gelatin though, eventually you’ll make something that resembles panna cotta.