Caitlin Frame’s Easy Homemade Yoghurt

Ingredients

• 1 gallon good quality milk
• 4 Tbsp of your favorite yoghurt (make sure it’s made from live bacterial cultures)

Instructions

1. 1
   Heat your milk in a heavy-bottomed pot on medium heat, stirring periodically so it doesn’t stick to the bottom. Using a thermometer, bring the milk to 180 F and immediately remove it from the heat and transfer it to a cold ice water bath in your sink. Waterbath it, stirring until the temperature comes down to 110 to 115 F. Add about 1/2 cup of the warm milk to a bowl and mix in your yoghurt culture until evenly distributed. Pour this back into the pot of warm milk and whisk well until fully mixed in.
2. 2
   You can either incubate the whole pot of warm milk, or you can pour the milk into 4 sterilized quart jars. Place these in a cooler filled up to the 4-inch mark with warm water (between 110 to 115 F). Close the cooler and cover with a blanket. Let the yoghurt incubate for anywhere from 5 to 12 hours. The longer it incubates, the more tangy and firm the yoghurt. The yoghurt should have a firm, jello-ey texture. If it’s too runny, place it back in the cooler for another hour or two, making sure the cooler water is still warm. Your yoghurt will also firm up a bit more after you refrigerate it. Once the yoghurt is to your liking, refrigerate it and eat it up with everything!
3. 3
   Note: If you don’t have a cooler, you can also incubate your yoghurt in your oven with the oven light turned on, or on top of your fridge, or anywhere that has a warm environment hovering around 110 F. Some people even make it using an insta-pot. The possibilities are numerous!