Homemade Yogurt or Greek Yogurt
1 gallon of milk – 1%, 2% or whole milk
¼ cup of plain yogurt
Caramel Pumpkin or Cinnamon Apple Spice
Fresh Fruit & or Nuts...
Reserve ¼ cup of milk, set aside. Pour remainder of gallon of milk into a large pot. Bring the milk to a boil, and then turn off the heat.
Let milk cool until the temperature reaches 100 degrees.
Remove the film on the top.
While that is cooling, mix together ¼ cup of plain yogurt and the reserved ¼ cup milk.
When milk reaches 100 degrees, mix in the yogurt/milk mixture. Mix it up gently and thoroughly, cover the pot with a lid.
Wrap in a towel, and leave in your oven with the oven light on only. Leave it in oven overnight or 16 hours.
After the time is up you magically have yogurt!
If you stop right here and you have regular yogurt, or you can strain it further if you want Greek yogurt. Line a colander with a cheesecloth or flour sack towel. Pour mixture in to start draining it inside the colander. Every few hours either squeeze the towel or use a spoon to stir it to help it to drain faster. After about 6 hours you have nice thick Greek yogurt!
Sprinkle on Caramel Pumpkin or Cinnamon Apple Spice Seasoning to sweeten and add fresh fruit and nuts. Enjoy!
I save 1/4 cup from the first batch to start the next (continuous starter). Save money and know what is in your yogurt.