Simple Yogurt

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 1 pint/500 ml milk
  • 2 tablespoons natural yogurt or starter

Method

Boil the milk for 5 minutes and cool to 115°F/46°C. Put a little into a sterile bowl and whisk in the yogurt or starter. Whisk in the remaining milk to blend it well. Put into a sterile container with a lid, wrap in a warmed blanket and keep at a temperature of 110°F/43°C for 3–4 hours. When a curd has formed, cool the container at room temperature and then refrigerate for 10–12 hours. The milk mixture may be left up to 6 hours to incubate, but should not be over-incubated. Use any of the suggested milks or a mixture of them.

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