Cream Top Yogurt
Many people think you need fancy tools, an instant pot, or draining bags to make yogurt. That is not the case!
In my Cream Top Yogurt recipe, I use a kettle, wire whisk, thermometer, measuring cup, glass jars & lids, a cooler, towel, and heat pad. These are all basic household goods which most folks have on hand. Making nutritious, delicious yogurt doesn’t need to be complicated.
My family loves to eat cream top yogurt with raw honey, sourdough granola, fruit, cinnamon, vanilla, chia seeds, or peanut butter. The flavor combinations are endless. I hope you give this recipe a try!
Ingredients:
Whole Unhomogenized Milk
Plain Yogurt with Live Cultures
Instructions:
Wash glass jars and lids in hot soapy water. You could also use clean plastic quart containers as well.
Pour desired amount of milk (1+ quarts) into a pot and slowly heat to 180 degrees Fahrenheit, stirring frequently.
Once the milk reaches 180 degrees, place the pot into a sink of cold water and cool the milk down to 110-120 degrees stirring occasionally.
Remove the pot from the sink and whisk in plain yogurt (1 TBSP for every cup of milk) until fully incorporated.
Pour milk/yogurt mixture into clean jars.
Place jars into a cooler on a heat pad set on LOW. Cover the jars with a towel. Let set for 10-20 hours with heat pad on. Yogurt should be incubated at 110 degrees.
Remove jars from cooler. If the yogurt pulls away from the side of the jars in a single mass, your yogurt is ready!
Place yogurt in refrigerator to chill.
Enjoy!