Yogurt

Ingredients

Yields ~1qt of un-strained yogurt. If straining, yield will be between 1/2 - 3/4 as much depending on how much whey you strain out.

• 1 quart milk
• a few tablespoons of yogurt with live cultures (from the store or previous batch)
• (optional for creamier texture and stronger flavor) 1/4 cup of milk powder

Instructions

1. Heat milk in saucepot to 180 degrees F (skip this for ultra pasteurized milk)
2. Cool milk to ~115 degrees F and mix in starter
3. rest for 5-12 hrs in warm place (oven with light on, sous vide, etc)
4. (optional) Strain with cheesecloth to get a texture closer to Greek Yogurt or Labneh. You can mix whey back in if too much is strained out. Note: yogurt will be thicker when chilled, so make it slightly looser than you ultimately want if you're doing this before chilling.