So secure in my Crock Pot security blanket, I decided to push my limits and see if all the fuss of stove top cooked yogurt was as divine as I’ve been told. Filled with trepidation I pulled up the How to Make Yogurt and dove in.
I used 1 Gallon of milk though the recipe only calls for 1/2 gallon
4-6 Tbsp of plain yogurt(this is your starter, once you get going on your own batches you can use your own yogurt for starters!)
Loathing any commands to babysit and stand guard at the stove while I cultivate some cultures, I was pleasantly surprised to breeze through the entire process. Delighted that the instructions required no neglecting infants and toddlers, I maintained my motherly duties of refereeing and nursing while my yogurt did all the work.
1. Using two deep stockpots, fill the larger stockpot with 1-2 Cups of water and set the smaller stock pot inside. Boil Your water. (You want the water jacket to only come up half way once the other pot is firmly set. It will float until you put your milk inside, but make sure the water only comes up half way once the milk is in place…trust me…this will avoid a boiling water eruption!)
2. Heat your milk to 185 degrees, stirring occasionally.
3. While your milk is heating up fill your sink 1/4 full with cold water, adding Ice cubes to chill it further.
4. Once your milk reaches 185 degrees place smaller pot into ice bath stirring until your milk reaches 110 degrees. This is the temperature which will help the yogurt cultivate producing all those wonderful probiotics!
5. Stir in your 2-3 Tbsp of plain yogurt.
6. Wrap your pot in a large towel and set on top of a heating pad adjusted to Med heat. This will maintain the correct Temp for all those enzymes and cultures to do their work. Let it cultivate 7-12 hours. (*Lesson learned the hard way…put your heating pad and pot onto a wooden cutting board…your counter tops will thank you!)
7. Once the incubation time is done and you’ve awakened from your beauty sleep ready to indulge in some delicious probiotics, drain your yogurt.
Draining: Grab a colander, deep bowl and some cheese cloth/butter cloth. Set your Colander in the large bowl which will catch all the whey draining out of your yogurt. Line your colander with a few layers of your cloth and pour your yogurt in. Set inside the fridge for a couple hours and let the seepage happen.
8. Pour your drained, delicious, homemade yogurt into your container and enjoy! Flavor with some agave nectar, fresh fruit and jam for a healthy delicious treat!