Titus 2 Yogurt

Titus 2 Yogurt
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From the kitchen of Michelle Hilleson
  • CourseBrunches & Bread
Titus 2 Yogurt
Votes: 1
Rating: 1
You:
Rate this recipe!
Print Recipe
From the kitchen of Michelle Hilleson
  • CourseBrunches & Bread
Instructions
  1. This wonderful yogurt recipe is from a true Titus 2 friend/Sister in the Lord, Holly Johnson:
  2. Okay, y'all. Here's my yogurt recipe. Really easy. I'm not even going to give you temps. You do this just by touch.
  3. Slowly heat your milk to boiling. Heat it right to the point it starts bubbling, but not a rolling boil. Shut it off, and remove it from the burner.
  4. Let it sit, until you can dip your finger in the top of it and it does not "sting." You want it still hot, but not where it "bites" your finger.
  5. When it gets to that point, throw in 1/2 cup of plain yogurt (this is to one half of a gallon of milk. You can use any type of milk you want...fat content does not matter. You can double the recipe if you want) This is your starter. Whisk it together.
  6. Now, I place it in my crock pot, with the lid on. I have one of those little insulated cover thingies for my crock pot, but if you don't, simply wrap it or cover it all up in a heap of towels or blankets. I've done it both ways.
  7. This way it will gradually cool down and thicken up, or incubate. Let it sit for four hours. It can sit for longer if you desire, but the longer it sits the more sour it gets.
Terri's Notes

1. Be very careful not to scorch the milk, it will ruin the whole batch. Ask me how I know this.
2. I usually add 1 c. powdered milk to the starter (adds nutrition).
3. The longer you let it incubate, the thicker it will get. After 4 hrs, my yogurt was something similar to kefir. I usually let it sit 6-8.

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