Homemade Yogurt

We enjoy yogurt and since we have goat milk most of the year and at present plenty of good cow’s milk from Darryl’s cow, Josie, we make it regularly.  The following photos and comments show how we make it.

The first step is to place several spoonfuls of yogurt into the 1/2 gallon jar.  (A quart jar can be used if a small amount is desired.  We make 1/2 gallon at a time.)  When first starting the process we purchase plain yogurt from the supermarket.  Once started we use yogurt from the last batch made.

The jar is filled with freshly strained milk that is still warm from the cow.  Or, milk that has been cooled may be warmed up but it can’t be hot.

  The filled jar is placed into our “yogurt maker,” a soft sided ice chest, along with 4 quart jars filled with hot water.  The water is from the hot water faucet, as hot as it can be.

For extra insulation we wrap an old quilt around the ice chest.  We usually start our yogurt of an evening and let it stay over-night.  By morning we remove the jar and we have delicious fresh yogurt.  It is still warm so we place it into the refrigerator.  It will stay good for many days and we use it on cereal or on fruit.  Although it is generally quite thick it can still be poured into a glass and drunk.  It is very good and is an excellent food.