Use 2 quarts of milk, 2 tsp of yogurt, and 1 cup of powdered milk. The powdered milk is optional according to my cookbook (Goats Produce Too! by Mary Jane Toth) but I've never made it without. It makes the yogurt thicker.
Warm the milk to 115°F in a saucepan. Remove it from the heat and stir in the powdered milk, then the yogurt. Mix well with a whisk and pour into clean canning jars (pints or quarts) and add lids.
This is where my method gets real easy. You don't need a yogurt maker or a dehydrator. I put the jars into a small insulated cooler, then fill the cooler up to the "necks" of the jars, just below the lids, with hot water. Close the cooler and leave undisturbed for 6-8 hours. It's that simple.
Homemade yogurt is delicious on its own, in smoothies, with fruit or granola, and as a substitute for sour cream in recipes. You know what's in it and what isn't; it's good, wholesome food that's good for you and your family.
Don't forget to save some of this batch to use as a starter for your next batch of yogurt.
My hope is to inspire you, and to encourage your homesteading plans and your dreams of a
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