JoMama
Senior Cook
I've been making this for about 15 years ... it is EASY ... it works ... and it is fabulous!
Heating Pad / Canning Jars Yogurt
Don’t waste your money on a commercial yogurt maker!
Equipment needed:
6-quart stainless-steel kettle
Cheese or yeast thermometer (Needs to go from about 100 degrees to 220 degrees. An instant-response meat thermometer will do fine.)
4 quarts fresh whole milk (Skimmed may be used … but I love whole milk.)
Heat diffuser or flame tamer (Bent up metal coat-hangers work great on electric stoves.)
Three 1-quart wide-mouthed canning jars, with lids and rings, sterilized
Two or Three 1-pint wide-mouthed canning jars, with lids and rings, sterilized
Electric heating pad (Go look in your bathroom closet! ATTENTION: Make certain it is a model you can adjust to not having the timer turn it off automatically at 20 minutes.)
About 4 heavy bath towels.
Yogurt starter (Health food stores can provide you with a Bulgarian yogurt starter.)
Place the milk in a large stainless-steel pot and gently heat to 180 degrees, using the flame tamer and the thermometer. Remove from the heat and cool the milk to 115 degrees. Have all other equipment ready as this temperature is important. Have the jars ready. Have the heating pad set at low heat on counter. Use a glass 2-cup measuring cup and remove 1 cup of the milk from the pan. Stir about 1 tablespoon of the yogurt starter into the milk. Stir this mixture into the milk in the pot. Stir well so that you will produce a smooth yogurt. Quickly fill and seal the jars and then place all jars on the heating pad. Cover well with the heavy bath towels so that the jars stay warm for the night. After 8 hours, you will have a thick and usable yogurt. If you let it sit longer, however, up to 16 hours, you will have a much more tangy yogurt. Refrigerate.
NOTE: When you make your next batch of yogurt, you will not need a new powdered starter. Remember to save 1 of the pints of yogurt from the previous batch. Stir this into the 115 milk as your starter. Of course you will need only 3 quarts plus 2 cups of milk. You can keep making your own yogurt like this forever!
Heating Pad / Canning Jars Yogurt
Don’t waste your money on a commercial yogurt maker!
Equipment needed:
6-quart stainless-steel kettle
Cheese or yeast thermometer (Needs to go from about 100 degrees to 220 degrees. An instant-response meat thermometer will do fine.)
4 quarts fresh whole milk (Skimmed may be used … but I love whole milk.)
Heat diffuser or flame tamer (Bent up metal coat-hangers work great on electric stoves.)
Three 1-quart wide-mouthed canning jars, with lids and rings, sterilized
Two or Three 1-pint wide-mouthed canning jars, with lids and rings, sterilized
Electric heating pad (Go look in your bathroom closet! ATTENTION: Make certain it is a model you can adjust to not having the timer turn it off automatically at 20 minutes.)
About 4 heavy bath towels.
Yogurt starter (Health food stores can provide you with a Bulgarian yogurt starter.)
Place the milk in a large stainless-steel pot and gently heat to 180 degrees, using the flame tamer and the thermometer. Remove from the heat and cool the milk to 115 degrees. Have all other equipment ready as this temperature is important. Have the jars ready. Have the heating pad set at low heat on counter. Use a glass 2-cup measuring cup and remove 1 cup of the milk from the pan. Stir about 1 tablespoon of the yogurt starter into the milk. Stir this mixture into the milk in the pot. Stir well so that you will produce a smooth yogurt. Quickly fill and seal the jars and then place all jars on the heating pad. Cover well with the heavy bath towels so that the jars stay warm for the night. After 8 hours, you will have a thick and usable yogurt. If you let it sit longer, however, up to 16 hours, you will have a much more tangy yogurt. Refrigerate.
NOTE: When you make your next batch of yogurt, you will not need a new powdered starter. Remember to save 1 of the pints of yogurt from the previous batch. Stir this into the 115 milk as your starter. Of course you will need only 3 quarts plus 2 cups of milk. You can keep making your own yogurt like this forever!