Yogurt

Want to enjoy fresh yogurt for your breakfast? There are a few easy steps and you will be enjoying a delicious spoonful in no time.

This recipe uses 1 gallon of raw milk, which makes 4 quarts of yogurt. {If this is too much you can use half the amount} I have used it for years and my family loves it!

First step! Start by taking the cream off the top. {I like to make my yogurt right after I have whipped up my butter} You will now put your skimmed milk into a sauce pan and turn the burner onto low.

Take a small amount of tap water and dissolve 2 packages of unflavored gelatine.

You will then thoroughly mix this in with a whisk. {this can be done before you start heating the milk or right after}.

After you have mixed in the gelatin let it heat up to 180 degrees.

Remove from the heat. Gently stir in 1/2 cup of your homemade yogurt culture. (you can use any other yogurt for your culture as long as it’s plain}

Use a large pan to place your jars in. Pour your mixture into the jars. Using hot water that is the same temperature as your mixture, fill up your pan till it reaches the neck of the jars. Place the lid on.

Set it in the oven. If you have a oven without a pilot light, heat it up just for a few minutes before setting it in. You will leave it sit for approximately for 4 hours or until nicely thick.

When 4 hours are up, the yogurt will be set and ready to enjoy!

My family loves to eat it with my homemade granola and fresh frozen raspberries from the garden. It is slightly sour, so we sweeten it with a bit of honey. There are so many good ways to enjoy it, so have fun trying different combinations!

Feel free to contact me if you have any questions!