Yogurt Making

Paula taught a great yogurt making class in her home this morning! She uses the Provident Pantry nonfat dry milk to make it with although you can use other milk as well. But what a great way to rotate your milk supply! And the ingredients are all shelf stable items you can store, including yogurt starter. You can access a handout on her method HERE.

Read the handout for specific instructions, but here are the basic directions:

First, heat the milk to 180 degrees F.


Remove it from the heat and let it cool to 115 degrees F.
Whisk in the starter. You can use the Yogourmet starter


or some yogurt you've saved from your last batch of yogurt.


Optional: At this point you can add up to 1/3 cup sugar and 1-2 tsp vanilla if desired.


Pour into jar(s) and incubate in a yogurt maker


or a cooler for 4-6 hours.


There are many additional methods of incubating as well which are mentioned in the handout.

Enjoy! Yogurt is great plain, mixed with jam, topped with honey or syrup, used in smoothies, and even made into yogurt cheese.

To make yogurt cheese, line a small strainer with a double layer of cheesecloth or a flour sack towel. Place this in a bowl or dish to catch the whey that will drain off. Place the yogurt in the lined strainer and place in the refrigerator (covered lightly with cloth) overnight. The yogurt will thicken and can be used plain like sour cream or seasoned for use as a dip. Bread seasonings make great seasoning options.