About 2 weekends ago I decided I wanted to make yogurt. A week passed before I remembered to buy whole milk for the recipe. The weekend passed, and my husband rediscovered his liking for creamy coffee, but my yogurt recipe remained untouched. This past weekend, I remembered to buy whole milk and sterilized a mason jar. Then I realized the magazine with the recipe in it had disappeared. Fortunately there are lots to be found online.
The result is a yogurt so mild and creamy that you don’t need a whole lot of jam/ honey/sweetener if at all. I fully expected the tartness of plain yogurt but got none. This is perfect for eating, or any sauce or replacement for sour cream.
Here’s my version of a recipe (so simple!) which makes one large mason jar full and a little extra:
4 cups of whole milk (I used half of a half gallon since I wasn’t sure how it would all go)
Heat milk to 180 degrees (you need a candy thermometer)
Take milk off the stove and cool to about 110 degrees
Whisk a cup of the milk with 1/8 of a cup of yogurt (the recipe I had called for plain, but I happened to have Greek vanilla)
Pour the yogurt-milk combo into the rest of the milk and then all of it into your sterile jar.
Place the jar in the oven with only the oven light on (for just enough heat) for 6-8 hours. Ok, honestly, mine was closer to 6 because I needed to go to bed. Refrigerate the yogurt! I swear it works and is a super easy and creamy, mild yogurt.