June 16, 2017
Prep Time: 20 minutes
Total Time: 8 to 12 hours
Use a few spoons of leftover yogurt to create a whole new batch that’s creamier and milder than any store-bought brand. The store-bought yogurt you’re using as a starter must contain active bacterial cultures; check the label. Use a yogurt that you like the taste of — its flavor will be the base of your new batch.
Yield: Makes Approx. 6 Cups
- Pour milk into medium-sized (about 3-quart), heavy-gauge pot over medium heat. Warm milk, stirring occasionally, until it reaches 190°F. Milk will begin to steam and foam around edges, but shouldn’t come to boil.
- Remove from heat and let rest until temperature reduces to 115°F, about 30 minutes.
Mix And Let Sit
- Place yogurt in medium bowl. Pour 1⁄2 cup warm milk into yogurt and whisk to combine.
- Pour yogurt mixture into pot with remaining milk and stir together (off heat).
- Cover pot with lid and wrap pot in large tea towel; be sure to cover rim to keep air from escaping. Place pot in still, warm, draft-free place and let sit 8 to 12 hours or until mixture has set. (Inside an unheated oven, microwave or on top of a fridge are good places.) For stronger-flavored yogurt, allow to sit full 12 hours.
- Remove towel and lid and stir yogurt to thicken. Transfer to clean, lidded container and refrigerate. Eat and serve, as desired, and store in fridge up to 2 weeks.