This weekend I made yogurt.
Not all - but some.
When I read an ingredients list that looks like chemical warfare I don't want my family ingesting too much of that stuff.
I don't milk cows - or goat as the case may be . I buy milk from a grocery store and perhaps the dairy that the milk came from would annoy me if I were to inspect it closely.
I didn't buy his whipping cream.
I just wanted whipping cream.
It doesn't have cellulose in it, or gelatin, or artificial sweetener, or sugar, or cornstarch, or color, or potassium sorbate.
It makes 5 pints and a half pint to use as starter for the next batch.
Sterilize 5 pint jars, 1 half pint jar and lids . I usually boil them in a canner.
You will need as well a large heavy bottom pot with a lid, a candy thermometer, a sink 1/3 full of cold water and a small waterproof cooler.
8 cups milk - I use 2% but you can use whole or skim
1/2 cup plain yogurt - that has been stirred quite well
(this yogurt cannot have gelatin, additives and must be pure, plain yogurt) next time you can use the yogurt from the 1/2 pint made in this batch.
2 tbsp powdered milk - I use skim powder.
Put the milk and milk powder in the heavy pot and heat over med heat with the lid on. Stir often to avoid scorch.
Scorched milk tastes nasty and, ergo, so will your yogurt - so keep a sharp eye on this!