Home Made Yogurt FUSF. Home Made Yogurt FUSF Creamy, better than store-bought, nutritious. In an enameled cast iron pot, turn the heat to medium. Pour into a quart container (an old yogurt container is perfect.
You can also use a store-bought yogurt culture, but using pre-made yogurt is easier and less expensive. See recipes for Home Made Yogurt FUSF too. Cover the finished yogurt and pop it into the fridge until cold. You can cook Home Made Yogurt FUSF using 2 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Home Made Yogurt FUSF
- Prepare of whole milk.
- It’s of premium whole milk yogurt.
It'll keep for up to two weeks, but you'll almost certainly gobble it down before then. Test Kitchen Tip: Be sure to save a few tablespoons of your homemade yogurt-you can use it as a starter for your next batch! It'll even freeze well, if you can't make more yogurt right. Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking.
Home Made Yogurt FUSF step by step
- In an enameled cast iron pot, turn the heat to medium. Add the milk. Set timer for 10 minutes. Temp to 190º, no more..
- Pour into a quart container (an old yogurt container is perfect. Let cool to 115º, no warmer or you run the risk of killing the yogurt culture..
- Pour a 1/4 cup of the cooled milk into a mixing bowl. Add yogurt. Whisk together. Add back into the quart container..
- Set in warm, dry place for 6-24 hours, depending on the flavor and consistency desired. Less is softer and milder, more is firmer and funkier. I prefer the 24 hours myself..
- When set to desired consistency, refrigerate and use..
- One additional step for the firm and funky. After 4 hours in the frig, you can fold a paper towel so it sits on top of the yogurt, then replace the top. After an hour or so, remove the wet paper towel. Repeat as many as 3 times if you want something more Greek style..
All you need to make homemade yogurt is a half gallon of milk and about a half cup of yogurt. For the yogurt, either Greek or regular yogurt is fine, but avoid any flavorings; stick to plain, unflavored yogurts. Homemade yogurt is a snap to make. All you really need is good quality milk, a few spoonfuls of your favorite plain yogurt to use as a starter culture, and some time to let it sit. There are two main ways to make homemade yogurt – on the stovetop (and then incubated in the oven or in a cooler) or with a yogurt maker.