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