Homemade Yogurt

It seems like everyday I'm thankful for another thing that my mother taught me how to do. Might have something to do with me turning 30 and finally starting to grow up. Lol! One of the things my mom used to make and still does make is yogurt. She got the recipe from a Russian lady we were friends with when I was a kid and we lived in Montana. I've made it twice now and I'm so pleased with the results. 

Pour one gallon of milk into an oven safe bowl. 

Bake in a 350 degree oven for 2 hours. When you pull it out of the oven, it most likely is going to look like this. Just skim off the skin and discard. 

Let the milk cool down to 50 degrees Celsius and then add 8 tablespoons store bought yogurt with live active cultures. For no particular reason, this is the one I picked and it worked great. I used the whole container. 

(Btw, the Superbowl commercial yesterday for Chobani yogurt with the grizzly bear was pretty funny. Lol!) If you add the starter yogurt before the milk cools down, it can kill the live active culture and cause it not to set. Stir it well and pour the milk into glass jars and place lids on them. I poured it thru a strainer to make sure I got all the stray pieces of milk skin out. Preheat the oven to 350 degrees. When the jars are filled and ready, turn off the oven and place the jars in the oven. I put the jars on a pan which made it easier to move them. Close the oven door and incubate for at least four hours. A couple hours more is fine too if you want to leave it in there overnight. 

After incubating, put the jars of yogurt in the refrigerator. How easy is that?! 

My yogurt turned out so nice and firm. If you stir it up, it becomes creamy. I like to add honey and fruit.

~Rachel :).