So good and so easy-- great for kiddos!
Homemade Vanilla Yogurt
Makes 2 quarts, which will keep for at least a month in the fridge.
1/2 gallon whole or 2% milk
1/2 c yogurt starter(I use FAGE or Chobani)
1 T Vanilla
1/4 c sugar
Place glass canning jars, lids, and screw-tops in a large pot. Fill with an inch of water; cover with lid and heat to boiling. Boil for ten minutes. Leave the lid on the pot and move it off the heat until you are ready to use the jars.
Pour milk into a large, heavy bottomed stockpot or Dutch oven. Heat the milk to 185 degrees (F).
Place the pot on the counter to cool. Stir in vanilla and sugar. When milk has cooled to 120 degrees, stir in the yogurt starter using a whisk.
Pour the milk into jars, and put the lids and bands on. Place them into a cooler.
Heat 1/2 gallon of water to 120 degrees and pour into cooler.
Shut cooler lid and leave in a warm place for three to four hours. Then, remove yogurt from containers and strain with cheesecloth in the fridge for 2-3 hours. I like to clean and sterilize the jars in the dishwasher during this part. When time is up, return strained yogurt to jars, and store in the refrigerator.
You can use that same recipe with a different kind of milk if you'd like, too. :)
Posted by: Diana | April 11, 2011 at 19:43
That seems to be very healthy drink! Thanks will try it out!
Posted by: Jo | April 27, 2011 at 15:26
That is awesome! We go through a lot of yogurt at our house - the kids love it! Where do you find yogurt starter? I have never seen it before.
Posted by: Ashley | August 14, 2011 at 18:05
For the starter, all you need is a commercial yogurt. I like greek yogurts such as FAGE or Chobani :)
Posted by: Megan | August 14, 2011 at 18:16
Can we make it thick like the greek yogurts? If so, how?
Posted by: Kim Randolph | August 14, 2011 at 19:30
Straining it with the cheesecloth for several hours will make it thicker, like greek yogurt. To me, there is almost nothing worse than a puddle of liquid on top of my yogurt. I like to strain for 2-3 hours to avoid this, but I imagine if you let it strain overnight it would be even thicker! :)
Posted by: Megan | August 14, 2011 at 20:00
this looks wonderful! can't wait to try it out!
Posted by: cassie | November 5, 2011 at 19:07
How do you strain the yogurt in the fridge? I have cheese cloth at home but didn't know if it would be best to use a colander and if so does it need to be covered? Can't wait to try this!!
Posted by: Anne Van | February 16, 2012 at 11:25
I use cheesecloth & a large sieve, then I place the sieve in a bowl in the fridge. There should be about a couple of inches between the bottom of the sieve and the bowl :)
Posted by: Megan | February 22, 2012 at 21:30