Homemade Yogurt

Prep Time: 30 mins  | Cook Time:  30 mins | Course: Breakfast | Serves: 6

Making homemade yogurt is delicious, and easier than you may think. Much of the time needed will be inactive overnight time and is not included in the prep time above. Top it with cherry or berry sauce and granola. Amazing with lemon curd; link below. Inspired by Kristen at The Frugal Girl https://www.thefrugalgirl.com/how-to-make-homemade-yogurt-2/ 

1 quart milk

2 Tbsp plain yogurt

Sterilized canning jar/jars, rings and lids

Cooler, optional 

Towel, optional

Sterilize your jars, rings and lids by boiling them for ten minutes or running them through the dishwasher. Add milk to your quart jar/jars about ¾ of the way full. Place the jar/jars in a stockpot and add water to come up to the milk level. Bring to a boil over medium low heat and simmer until a thermometer registers 185*. Remove jars from the heat and pan to the counter. Allow to cool until the milk reaches 120*. Whisk in 2 Tbsp yogurt (or greek plain yogurt). Put lids on and keep on the countertop overnight (8-12 hours) or in winter or cold weather, place in your cooler or insulated container. Place a towel in the cooler and add hot water to help keep your yogurt in a warm environment. After 8-12 hours, store in the refrigerator as usual.

Enjoy with Strawberry or Cherry Vanilla Sauce

Strawberry Sauce:

1 cup strawberries, rinsed and hulled

2 Tbsp sugar

Place in a blender and puree, store leftovers in a jam jar in the fridge. 

Cherry Vanilla Sauce:

1 ½ cups cherries, pitted and halved if large

1 tsp vanilla

2 Tbsp sugar

Mix together in a pint jar, store leftovers in the fridge.

Lemon Curd: https://denosdiner.com/desserts/lemon-curd-microwave