Wednesday, February 18, 2009

Homemade Vanilla Yogurt


4 Cups FAT FREE Milk
1 Cup instant dry Milk
1/4 Cup agave (I use agave to cut the amount of sugar used)
1/4 Cup sugar
2 Tsp vanilla
5oz Stoneyfield PLAIN yogurt

Large pot

A source for low heat. either an electric stove that can heat to 110-155 degrees, or a gas stove where you just turn the light on, or even to use a heating pad with a towel in a box to keep in the heat...

In large pot, add Milk and powdered milk, stir well, and heat until 180 degrees, stirring often so the milk does not scorch. I find to heat it slowly helps.

Sterilize you jars & lids while the milk is heating. wash them, & pour boiling water into them and let sit...

Also fill the sink with ice water. Once the milk gets to 180, add sugar, agave,
set pot into the ice cold water and stir until it cools to 110-115 degrees. Add Vanilla, and then stir in your 5 oz of live yogurt (stoneyfield or 5 oz from a previous batch you've made) Stir up well.

Pour the water out of your jars, and fill them with the yogurt mixture, put on the lids, set them in a small baking pan, and place them in your preheated low heat oven.

The heat needs to stay consistent, and do not be moving the jars around. let them SIT so they can SET, Leave them for 4-6 hours, or up to 12 hours depending on how tart you like it and the longer it sets the more "GOOD" bacteria will grow...

I let mine sit in the oven for 6-8 hours, then move to the fridge to get cold and thicken. do not shake them up when they come out of the oven, or they won't set... IF the heat is not consistent, it also won't set.

Serve when cold. Plain Vanilla, or you can blend up fruit into it, or add a spoon of jelly.

My daughter and husband, LOVE it. better than anything in the stores... Save 5 oz of this batch for your next batch, so you can keep adding your live culture and you wont' have to keep buying a little container of Stoneyfield....

One batch, makes I quart, 1 pint, and a little more..(1/
2 pint/jelly jar) see picture... it disappears very quickly around here...

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