This is my mother’s recipe for homemade yogurt. I made her recipe so many times. She probably took it from the yogurt maker which is a Yogourtmet. It’s very old like I said the other day.
Sorry for the bad photo. I don’t have cute bowl 😦 I really should buy some cute bowls very soon.
My Mom’s Homemade Yogurt
as you can see it gives a 2 liters of yogurt
- 2 liters milk (I already used whole-milk but these days I use skim milk)
- 1 tablespoon unflavored gelatin
- 6 ounces plain yogurt (this time I used 2% fat milk)
- 2 (5 g) yogurt starter
- Pour 1/2 cup of milk in a small measuring cup. Sprinkle the gelatin. Stir just a little bit. Set aside.
- Pour the remaining milk in a large saucepan. Heat at medium heat, always stirring, until milk is 180F (you can use a candy thermometer).
- When the milk is 180F, remove from the heat. Take some of the hot milk and add it to the mixture of milk and gelatin. Stir well. Put this mixture in the saucepan with the milk. Stir.
- Allow the milk to cool to lukewarm-110°F To speed up the process you can place the pan in cold water. When the milk is 100F, you can remove it from the water.
- In a small bowl, mix the plain yogurt with the yogurt starter. Stir well. Put in the saucepan. Stir well. Pour in the yogurt maker by straining it. Follow the directive of your yogurt maker.
- When it’s ready (I let it in the yogurt maker near 10 hours), put it in the fridge for at least 4 hours.
- I like to add splenda and instant coffee that I sift so it’s easier to dissolve in the yogurt.
- Or I add splenda and 1 tablespoon of jam.
- Or just maple syrup on top mmmmm.