Traditionally, yogurt differs based on the type of milk used and the culture used to ferment the milk. In America, the variations are from the type of milk used; goats milk or cows milk and wheather the milk is whole or reduced fat, or a mixture including powdered and canned milk. Yogurt should taste sweet yet tart. It goes well with fruit, sweetners, jelly, and is great just plain.
Ingredients
¼ cup Stoneyfeild Farm organic plain yogurt
1 quart milk
Instructions
Pour milk into sauce pan and bring to temperature (160-165 degrees). You can increase the volume of this recipe without it effecting the quality. For every quart of milk you will need ¼ cup of yogurt.
When milk reaches temperature remove from heat and cool to 105-110 degrees. At this temperature you can safely add the yogurt and stir well. A whisk will help to break up the yogurt to disperse evenly.
Pour cultured milk into a clean jar and add lid. I find canning jars work very well as they do not leak when laid on their sides.
Roll in a large towel to retain heat and set in warm spot. This can be a sunny window, atop the pellet stove or even near a wood stove. Leave undisturbed for up to 5 hours then refrigerate.
Serve chilled with fruit, maple syrup, other sweetner, jelly or just plain.
Recipe by at http://foppemasfarm.com/homemade-yogurt/