Homemade Yogurt

Ingrédients

4 cups milk, preferably whole

4 tbsp plain yogurt with live active cultures

Instructions

To make yogurt:

Heat a scant 4 cups of whole milk to 185ºF (85ºC). Cool to 105ºF (40ºC).

Meanwhile, place 4 tablespoons of plain, whole-milk yogurt that contains live and active cultures in a quart jar. Cover.

Once the milk has cooled, pour it into the jar and stir to mix the yogurt and milk together.

Screw on the lid firmly and place the jar in a crockpot. Fill the crockpot with water and turn to “warm” or the lowest setting.

Check the yogurt after 6 hours. Gently tilt the jar to see if it is set to your liking.

Once the yogurt is fully set, place in the refrigerator to cool completely.

To make Greek yogurt:

Place a colander in a large bowl. Line the colander with cheesecloth, thick paper towels, or a clean tea towel.

Pour the yogurt into the cheesecloth-lined colander and fold the cheesecloth on top.

Place a small plate over the cheesecloth and put something heavy (like a stack of bowls) on top.

Put the whole thing into the refrigerator for a few hours.

Discard or save the whey and scrape the yogurt into a storage container.