Ingredients and Weight:
- 1 gallon whole milk (3.8L)
- 1 cup plain yogurt with live cultures (240g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Pour the milk into a large pot and heat it over medium heat until it reaches 180-185°F (82-85°C).
- Remove the pot from the heat and let it cool for 15 minutes, or until it reaches 110-115°F (43-46°C).
- Whisk in the plain yogurt until well combined.
- Pour the mixture into sterilized jars or a large container.
- Cover the jars or container and wrap them in a warm blanket.
- Place them in a warm spot (80-85°F/27-29°C) and let them sit undisturbed for 8-12 hours, or until the yogurt has set.
- Refrigerate the yogurt for at least 4 hours before serving.
Nutritional Information:
- Calories: 240 per 1 cup
- Protein: 18g
- Carbohydrates: 30g
- Fat: 13g
- Calcium: 480mg
- Potassium: 380mg
Dish Characteristics:
- Thick and creamy
- Tangy and slightly sweet
- Rich in probiotics
- Versatile and can be used in various dishes
User Comments:
- "This is the best homemade yogurt I've ever had! It's so easy to make and tastes delicious." - John
- "I love that this recipe uses whole milk for a richer flavor." - Mary
- "This yogurt is perfect for breakfast, snacks, or even desserts." - Jane
Special Precautions and Tips:
- Use whole milk for a creamier yogurt.
- Make sure the milk is not too hot or the yogurt culture will be killed.
- Keep the yogurt warm during the incubation period to ensure proper fermentation.
- Refrigerate the yogurt immediately after it has set to prevent spoilage.
