Homemade yogurt
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Milk |
| 3 | Heaping tablespoons | |
| Commercial plain yogurt | ||
| Sugar or honey, to sweeten | ||
| 1 | pint | Raspberries, for serving |
Directions
There are several yogurt-making devices, but you can easily make it at home in a large thermos bottle using a candy thermometer.
Sterilize all equipment in boiling water before using. Bring milk to a boil, then cool to 100 degrees F. In a small bowl blend yogurt with ¼ cup of warm milk. Whisk it back into warm milk. Pour into a pre-warmed thermos, seal, and set aside in a warm place for 7 hours.
Turn yogurt out into a bowl set in a bowl of ice water, stirring to quicken cooling. Cover and refrigerate for 4 hours, or until thickened. Sweeten to taste, if desired, and serve with raspberries.
Yogurt will keep for 4 to 5 days, covered and refrigerated.
Yield: about 1 quart
ESSENCE OF EMERIL SHOW #EE2157
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