Homemade Whole Fat Yogurt

Shared by Gene

Ingredients: 4 cups whole milk (I buy a half gallon and make two batches)

3 tablespoons heavy cream 2 tablespoons plain yogurt with active cultures. (sit in a small bowl on the counter to come to room temp while doing the rest of this)

Put milk and heavy cream in a four-cup Pyrex measuring cup. Heat in microwave until temp is at least 180F. (I stir then use an instant-read thermometer to check temps). In my microwave, this takes approx. 7 minutes at full power.

Stir again, and let sit on the counter until temp is between 110F and 120F (timing depends on the temp of the work area).

Take a tablespoon of the warm milk and add it to the yogurt, stir. Add another tablespoon of warm milk to it and stir again (this is like tempering eggs). I usually add at least 3 tablespoons of milk to the yogurt, the idea is to slowly warm it so that the cultures aren’t “shocked” and made inactive when you do the next step.

Pour the small bowl of yogurt/milk mixture into the Pyrex cup. Cover with plastic wrap. (I use Glad Press’n’Seal so I don’t spill it later.) Then I put this in a ‘Playmate’ cooler with a warmed towel to fill in the airspace (towel in the microwave for 20-30 seconds).

Leave it in a warm place (room temp) for 6 to 10 hours. I usually leave it overnight and pour it up the next morning OR I make it in the morning and leave it all day.

For a firmer, Greek-style yogurt, drain in a cheesecloth-lined sieve.

You can then sweeten (or not) as desired.

It is easier than you think and you should make more before you run out -- because you need those two tablespoons of yogurt to make the next batch. I haven’t bought yogurt since I started doing this. The culture multiplies so it is as good (or better) than what you started with.