Yogurt: Two Quarts

The following recipe makes two quarts of yogurt and originally appeared on Yogurt Making: Two Quarts by David Fankhauser. The four quart version of the recipe can be found here.

Ingredients

• 1/2 gallon fresh milk
• 1/2 cup plain yogurt (for starter)

Equipment

• Double boiler or heavy pot with lid, 8 quart capacity
• Five pint jars with lids, sterilized
• One half pint jar with lid, sterilized
• Candy thermometer, reading range 0 to 225 °F
• Medium sized cooler or yogurt maker

Directions

• Heat milk slowly over a medium flame to 170-180 °F in double boiler or heavy pot. If using a heavy pot, stir frequently to prevent sticking.
• If you are not using a yogurt maker, heat water in a separate pot to 120-130 °F.

• Remove from fire, place covered pot in pan of clean cool water until milk is 120-130 °F.
• Stir up yogurt starter with a clean fork, add to the warm milk, stir thoroughly.

• Pour still warm mixture into the jars and cover immediately with the sterile lids.
• Place filled bottles in cooler.

• Add enough 120-130 °F water so that bottles are surrounded, but the water is below the lid rims. NOTE: The starter jar may need to be placed on a support to keep its lid above the water.
• Close the cooler and set in warm place and let sit undisturbed for 4-10 hours.  If the starter was active and the temperature does not drop below 104 °F, the yogurt will have gelled.

• Store in the refrigerator.

Notes

• Save the half pint jar for use as a starter for your next batch.
• For a more firm yogurt, add 2 tablespoons powdered milk to the 1/2 gallon of milk prior to heating.
• A yogurt maker can be use that rather than the 120-130 °F water in a cooler.