Marg's Homemade Vanilla Yogurt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cobbled together from several recipes and methods found on the Internet and as told by my friend Sharron. Eight 1 3/4-cup servings plus enough for 1 cup seeder for next batch. Ingredients:
16 cups 1% milk (1 gallon) |
1/2 cup splenda |
2 tsp vanilla |
1 cup plain yogurt, fat free, organic |
Directions:
1. Preheat oven to 100-110°.
2. Put a 1-gallon dutch oven on a heat diffuser in a large frypan and fill the frypan with water. Bring water to boil.
3. Insert a thermometer and heat the milk, stirring occasionally, until the thermometer reads 170-180°.
4. Remove dutch oven from heat, cover, and let stand 10 minutes.
5. Uncover and let temperature drop to 150°. Stir in splenda until dissolved and stir in vanilla.
6. Turn off oven but don't open door. Turn oven light on.
7. Let milk mix temperature drop to 130°. Add a few ladles of the milk to the yogurt to prevent curdling, then stir the yogurt into the milk mixture.
8. Cover dutch oven, wrap in a towel, and set inside oven.
9. Let this sit overnight, although you can check it after 3-4 hours by gently touching the surface with a spoon. If it is firm, or if it is solid but has a bit of clear, yellowish liquid on the surface, it is done. If not, check in another hour. Leaving it too long may make it sour-***test this step to see if overnight is fine, or what.
10. Then put in plastic container and refrigerate at least 4-6 hours (it isn't really done until it is chilled).
11. Remember to save a cup to act as seeder for next batch (ideally plain is best, but see if the flavored stuff works).
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