Recipes

Today I needed to make plain yogurt so I could make some ranch dip for a family gathering on Saturday.  I purchased a half gallon of organic whole milk and a small 6 oz container of plain organic yogurt.  I started the yogurt last night and this is what I ended up with today.

Here is how I made the yogurt.

Put whole milk into a large pot.  You really can use any amount of milk.  I usually use a half gallon or a gallon.  Simmer the milk until it reaches 180 degrees.  Turn off the heat and let it cool until it reaches 110-120 degrees.  Ladle some of the warmed milk into a smaller bowl and add some plain yogurt to the milk.  You can use any where from 2 Tablespoons of the yogurt to the whole 6 oz container (I use the whole container).  Whisk the yogurt with the small amount of milk together to thin out the yogurt.  Add the milk yogurt mixture to the big pot of milk and whisk until combined well.  Place a lid on the pot and wrap in a blank for about 12 hours.  I make mine at night so it can sit all night.   In the morning take the pot and place it in the refrigerator for about 6 hours (can be in there longer, sometime I let it sit all day while I am at work).  At this point the yogurt is ready to eat.  It is too thin for me so I strain it in a strainer lined with coffee filters.  I strain mine for a ling time because I like it super thick like greek yogurt, especially if I am using it for a dip.  Scoop it out of the strainer and put it into a container.  Keep in refrigerator.  Save some of the yogurt, as long as it still is plain, to make your next batch.