Makes about 2 litres.
- 2 litres pasteurized, non-homogenized milk
- 2 Tbsp previously-made plain probiotic yogurt OR 2 envelopes Yogourmet freeze-dried yogurt starter
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Pour the 2 litres of milk into a pot and bring it to a boil over medium heat while stirring constantly.
Once the milk boils and starts to foam up, take the pot off the heat and immerse the bottom of the pot into a sink full of cold water. Leave the pot there until the milk cools to 110 degrees fahrenheit. (If you don’t have a thermometer, the milk is ready when it feels lukewarm.)
Take your previously-made yogurt or Yogourmet and put it into a large jar (which holds more than 2 litres). Add about a cup of warm milk and stir. Then add the rest of the milk into the jar. Cover tightly and place the jar into an “incubator”, which can be as simple as an oven heated briefly to 200 degrees and then turned off. Leave it in the incubator for at least 5 hours, until the yogurt sets. Transfer to the fridge and enjoy your natural probiotic yogurt for weeks to come.