Description
Creamy, thick, silky smooth, slightly tart is what yogurt is all about. Eating this homemade yogurt sends me into a dreamy relaxed state. This is a tasty healthy meal or snack that comes together with only two ingredients and is unbelievably easy to make.
Ingredients
Scale
- 8 cups (2 Liters) pasteurized milk or cream **If SCD DIET & using cream, use organic
- 1/2 cup plain, store-bought greek yogurt or 2 packages of powdered yogurt starter
Instructions
- In a medium saucepan, bring the milk or cream to a boil and immediately remove it from the stove. I shoot to hit 80 degrees celsius on my yogurt thermometer.
- Cool to room temperature or cooler, 40-42 degrees celsius on the yogurt thermometer. You can refrigerate it to expedite the process. Or, protect it from curious cats. Wink!
- If you’re using yogurt as the starter then pour 1 cup of the cooled milk or cream into a separate small bowl, add the yogurt, and mix it gently with a whisk.
- If you’re using a yogurt starter, then pour 1 cup of the cooled milk or cream into a separate small bowl, add the 2 packages of yogurt starter, and mix gently with a whisk.
- Add the starter mix to the yogurt fermenting container, and combine them. I use a whisk, whisking 10 circles clockwise, then 10 circles counter clockwise.
- Add the yogurt fermenting container to the yogurt making machine. Follow the manufacturer’s suggestion for using the machine, but do not follow their suggestion for fermentation/cooking time.
- Plug in the machine and ferment the yogurt for 24-30 hours. I only do it for 24 hours.
- After the time has elapsed, then pull out the yogurt fermentation container out of the machine and place it immediately into the refrigerator to thicken and firm up.
- Keep in the refrigerator for 8 hours prior to eating it.
Notes
The cook time is short on this recipe, because when you’re done cooking it on the stovetop the yogurt maker takes over and does all the heavy lifting.