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Homemade yogurt is simply the best! An easy and delicious cultured food that can be prepped before bed and eaten, still warm, with berries and granola in the morning.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
You Will Need
You Will Need
- 2 qt. whole milk
- 6 Tbsp. plain yogurt with active live cultures
- 2 1 qt. canning jars
1. Rinse a 4-qt. saucepan with water. Pour in milk; bring to 180°F, stirring constantly to prevent scorching. Remove from heat and cool to 110°F.
2. Place 3 Tbsp. yogurt in each canning jar. Remove protein film from top of milk. Gradually pour 110°F milk evenly into jars, stirring to blend yogurt into milk. Wipe jar rim. Center lid on jar. Apply band, and adjust loosely.
3. Incubate 6 to 8 hours at a constant temperature of about 110°F. Do not disturb during incubation.
4. After 6 hours, tighten lids and tip jars slightly to see if yogurt is firm. If not, incubate 1 more hour and check again. As soon as yogurt begins to set, chill at least 6 hours before serving. Store in refrigerator up to 3 weeks.
NOTE: Yogurt needs a warm place (100° to 110°F) to culture in for 6 to 8 hours; the cooler the temperature the longer the culture will take, up to 12 hours. Using a cooler with a heating pad fitted into it and set on warm is an ideal way to maintain the proper environment. Alternately, placing the jars in an oven that has an inside light turned on is a sufficient alternative; the light can heat the oven between (90° to 100°F).