How to make your own real yogurt.
Yogurt made from the milk of grass fed cows is a true super-food and is very easy to make.
You will need…
1-quart, wide mouth mason jars (small mouth are also fine, just not as easy to empty or clean)
One smaller jar (such as a wide mouthed mustard jar or a two-cup mason jar)
A cooler/freezer bag, or some other hot/cold type storage bag or container
One Large towel and some Medium sized towels
Allow the milk to warm up (to room temperature, if you want, but you do not have to wait that long, but try not to take it directly from the refrigerator to the stovetop).
Place the milk in a pan or in a double broiler. If you are using a pan, make sure that you warm the milk using very low heat. If using a double broiler, you may use a slightly higher setting.
Gently warm the milk to 110°.
In each quart jar, place approximately 3 tablespoons plus two teaspoons of yogurt, reserved from a previous batch.
Pour warm milk into the mason jars. Whisk gently to thoroughly mix the yogurt into milk, or you may just shake the jars gently. Make sure you leave a ½ or more at the top of the mason jars to allow for the yogurt to expand (and so that you don't loose all the cream!)
In the smaller jar, put a few teaspoons of yogurt and add any leftover milk. This will give you a "back-up" jar from which to make the next batch of yogurt:)
Lay the large towel with its sides hanging up or out of the freezer bag or cooler.
Place all the jars in the cooler or freezer bag. If the bag is a great deal larger the jars, you may also need to add a jar or two of warm water or if it is very cold in the house or if the jars you are using started out rather cold, etc.
Wrap the larger towel snugly around all the jars. Place some of the additional smaller towels on top to help keep the jars warm.
About 7-9 hours later, enjoy your yogurt:)
Note: Many authors state that if you want yogurt that is "thick" like store bought, you must heat the milk to 180°. Because the milk we purchase is of such high quality, our yogurt is just as thick or thicker than store bought without such unnecessary high heating that can damage the structure and contents of the milk. Some of our most recent batches of yogurt have been so thick that when you turn the jar upside down, if it is a narrow mouth jar, the yogurt doesn't budge!