How to make THE most perfect homemade yogurt (recipe)

As mentioned and promised on the latest episode of I'VE GOT ONE FOR YOU (Podcast)

YOGURT RECIPE:HOW TO - How to make Fingers' most perfect homemade yogurt (recipe)

Ingredients:

• 1 gallon of whole milk
• 3-4 tablespoons of live active plain yogurt cultures

Requires

• Large stainless steel pot to hold 1 gallon of milk
• Spatula or something to stir while heating
• Thermometer
• Small bowl or measuring cup
• Measuring spoon
• Blanket

Instructions:

Heat the milk on the stove-top in the large pot on a low to medium heat, continually stirring and scraping the bottom of the pot to avoid scalding the bottom or allowing a skin to form on the top, (slow and low). Using the thermometer, bring the milk to 195-degrees Fahrenheit and hold it at 195 for 10-minutes, to denature the proteins, and will also help with some evaporation. At this point bring the pot's temperature down to 108-degrees Fahrenheit. At 108, scoop a small amount of the milk into a bowl or cup, and inoculate it with 3-4 tablespoons of live active plain yogurt cultures, mixing it into the milk with the measuring spoon will work fine. Then add this inoculated small amount back to the main pot, and stir/mix it into the gallon. Seal up the pot with its lid; wrap in a blanket, and place in your oven set to OFF, but with the oven light on to help maintain enough warmth, for 12-hours. After 12-hours, move the pot to refrigerator to chill and this will help finish the thickening of your homemade yogurt culture.

Once you have made your own batch, you can remake it again and again without having to purchase more yogurt, as long as you retain a small 3-4 tablespoons of it, and usually make new batch within a week or two.

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