Homemade Yogurt (Curd)

Lholford

4 cups milk
1 tablespoon plain yogurt with live active cultures

The milk needs to be heated to at least 180F degrees, then cooled to 110F degrees.

The oven has to be heated to 180F and then switched off before placing your yogurt container in. The yogurt should not be disturbed for at least 3-4 hours
Bring the milk to a rolling boil of at least 180F degrees (will take 10-15 minutes) and allow it to cool to warm bath water temperature or about 110Fdegrees (it takes an hour or so to cool). Too hot or too cold will affect your yogurt. You do not need to cover while cooling Preheat your oven to about 180F and TURN IT OFF. Mix your cooled milk and yogurt starter with a hand mixer or whisk. Transfer to plastic container with a fairly tight fitting lid Place your milk with yogurt starter in the warm oven and keep it for 3 1/2 hours or more until set. The longer you leave it to set, the more tart it will be.

If you want sweet yogurt, add sugar to the milk before boiling it.

You may notice some "lumps" that are cause by the milk fat that comes to the top when the milk is boiled. If you blend the milk really well, these will go away. It doesn't make the yogurt bad even if they are there. If the lumps you are referring to are not the milk fat ones, then that is not normal.

You can store the yogurt in the fridge for 2-3 weeks. The longer you store it, the more sour it becomes.

You can definitely use skim milk -- the consistency may not be thick like the yogurt you buy from the store but it still tastes great. If you like it thick, you can add non-fat instant dry milk powder to the milk.

Lana's notes: This is incredibly easy as it sounds. I got this recipe off Youtube quite a while back. It was from a couple of gals named "ShowMeTheCurry" . It's extremely versatile and you can use anything to flavor it. I used artificial sweeteners, sugar free jams, fresh fruits, the sky's the limit. Definately a penny saver too!