Dr. Walker’s Homemade Yogurt!

Ingredients (makes ½ gallon)

  • ½ gallon milk (I use fat free)
  • 2 cups instant dry milk powder
  • 1 cup sugar or your choice of sweetener
  • 1 Tablespoon good vanilla (I use Mexican)
  • 1 6-8 oz. container yogurt with active cultures (Just for your first batch. After that save some of your own)

You’ll also need:

  • Thermometer
  • Large, heavy, pot
  • Electric stove with light, or gas stove with non-auto pilot light
  • Can also use a heating pad/towel/and box to cover

Directions

Place milk in pot and add dry milk powder. Stir well. Heat milk to 180 degrees, stirring now and then so bottom doesn’t burn. Fill sink with ice-cold water and place pot inside sink. Add sugar and stir well. Cool down to 110-115 degrees. Add vanilla. Add yogurt and stir well. Fill containers of your choice (I use jelly-canning jars) and seal. Place on cookie sheet or heat-proof tray. Heat oven to 110-115 and turn off. Turn on oven light. Place yogurt in oven on upper rack and check oven periodically to make sure it stays between 110-115. Yogurt will be “done” in 4-6 hours but you can let it incubate for up to 12 hours depending on how tart you like it and how much beneficial bacteria you wish it to have.

Serve plain or top with sliced bananas, peach or cherry pie filling, or stir in a bit more vanilla.

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