Homemade yogurt-too easy not to do yourself!

Happy Humpday Fellow Foodies!

I hate all the additives in commercially made yogurt, and I cannot always make the trek to Whole Foods or Trader Joe's. I love to make my own yogurt. I use skim milk for my recipe with great success, but even with whole milk the health benefits outweigh the fat content. So please give homemade yogurt a go, it only takes a few minutes of effort for an amazing amount of reward!!!!
But as soon as I read it, I knew that I HAD to share it verbatim! This is uber-easy to follow. If you go out to the above link there are also several recipes for what to do with all of your beautiful new yogurt!
Happy Eating!

Homemade Yogurt

This is a simple recipe: a few tablespoons of pre-made yogurt gives the necessary base while the milk makes up the bulk of the yogurt. I have listed whole milk as the starting point but you may use non-fat, low-fat, (unsweetened) soy milk, etc., and the formula remains the same.
Homemade Yogurt      
Makes 1 quart of yogurt
1 quart whole milk
1/4 cup plain whole milk yogurt
Have a 1 quart jar with a screw-on lid (or several smaller jars) ready and boil water. Pour the boiling water into the jar and let it stand for 5 minutes to sterilize it. Pour out the water and set aside.
In a large, heavy-bottomed saucepan heat the milk until it reaches 180 degrees on a thermometer. Remove from heat, keeping the thermometer in the pot.
When the temperature drops to 115 degrees, stir in the yogurt until thoroughly incorporated. Pour the mixture into the jar and screw on the lid.
Place the yogurt in a warm place and leave it undisturbed for 10 to 12 hours. You can wrap the jar with a towel if your house is a bit cool. For a thicker, tangier yogurt, let yogurt sit an additional 3 to 5 hours.
Refrigerate yogurt for at least 3 hours before eating.

Greek-Style Yogurt

You can make your homemade yogurt slightly thicker and more like Greek yogurt.
Makes 2 cups
Line a medium-large bowl with a piece of cheesecloth and dump 2 cups of homemade yogurt into the center of the cloth.
Bring the four corners of the cloth together and lift the yogurt over the bowl and twist the corners to squeeze out the liquid (it will drain through the cloth).
Continue squeezing to force the liquid out. When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with string.
Place the cloth containing the yogurt in a strainer or colander and place the strainer or colander in a bowl where it doesn't touch the bottom; liquid will continue to drain.
Place the bowl containing the strainer/colander in the refrigerator and let drain for 2 to 3 hours. After draining, take the cloth containing the yogurt and put it in the sink (do not remove the string). Using your hands, squeeze out any remaining liquid.
Remove the string, open the cloth and using a spatula, scrape out the yogurt into a bowl. Yogurt should be at least as thick as sour cream.

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