Yogurt

• kokonaisaika: 1 day 30 minutes

Ainekset

This is how I make thick, tangy, gut-loving yogurt from scratch:

Ohjeet

Warm 1 gallon of whole milk in a heavy pot until just boiling.

Lower to a gentle simmer for 30 min - this makes it extra creamy

Cool down to 110°F (warm but not hot)

In a small bowl, mix about a 1 cup of your previous yogurt (with live cultures) with a few spoonfuls of the warm milk, or yogurt starter.

Stir that back into the pot gently and add to jars you prefer. I like glass jars.

Cover with warm blankets and incubate somewhere warm (like the oven) for 12 hours. In the fridge for another 12 hours.

That’s it. Store in jars. Chill. Enjoy.

No gums. No weird thickeners. Just real yogurt that your gut will thank you for.