Making this healthy probiotic is pretty simple. Here’s the process I use:
- Heat 2 quarts of milk to 185 degrees Fahrenheit, then cool it to between 105 and 110 degrees. You can use the half-price “manager’s special” (close-dated) milk.
- Put half a cup of plain, active-culture yogurt into a ceramic or glass dish, then gently stir in a couple of cups of the cooled milk.
- Set the dish on a heating pad set on “low” or some other heat source. (I use an electric warming tray.)
- Carefully stir in the rest of the milk, put a lid on the dish and cover it with a heavy towel. Let it sit there on the heat source for eight to 13 hours.
- For a Greek-style product, put it into a colander lined with a cloth napkin to drain while in the fridge. Then, when it has reached the consistency you prefer, transfer it to a container with a tight-fitting lid.
That’s it. You’re done.
Depending on what you pay for milk, regular homemade yogurt will likely run anywhere from $1 to $1.75 for 2 quarts. If you luck out with manager’s-special milk, you might pay as little as 50 cents.
In the supermarket you’ll pay $4 or more for that much ready-made yogurt — and at least $5 to $6 for ready-made Greek yogurt.
Oh, and set aside a half-cup of the undrained yogurt to use as a starter next time. Once you start making yogurt, you’re unlikely to stop.