Wednesday, December 21, 2011
Fermenting Part 3
The first step is heating your milk to 170 degrees. I like making big batches, so I heat enough milk to fill a six cup canning jar.
HERE). Once the milk has been heated to 170 degrees, I then let it cool to about 100 degrees and add about 1 tsp (or a little more) of my previous yogurt for each cup of milk I use. You have to wait until your milk cools before you add the yogurt or you will kill the ability of the yogurt to set.
Homemade yogurt is delicious, easy to make, and full of unique cultures that will boost your immunity! Have fun trying this recipe and be sure to check out all the yummy yogurt cultures at Cultures for Health.
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