More Great Recipes: Breakfast | High Calcium | Low Sodium | Organic

Yooper Goddess Greek Yogurt


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Member since 2015

Serves 20 | Prep Time 60 | Cook Time 35

Ingredients

1 Gallon Whole Milk
1 container plain yogurt (Small one)
If I need a starter I buy Coconut Yogurt with 5-6 active Cultures, I works really good.


Take a 5 quart pan and add your milk.



Heat this to 170 degrees



Let cool down to 107 degrees



When cooled down add the entire container of yogurt, which is probably like 1/2 cup. Whisk in really good.



Place cover on pot and put in your oven WITH the light on for 10-12 hours.



The oven light will keep it at 100 degrees.



When done transfer to a strainer lined with a flour sack or cheese cloth.


The Flour sack works great, you can wash them and use it over and over, you can find them in the grocery store.



I let my Yogurt strain for like 6 hours, it turns into thick creamy goodness.



You will get far more Probiotics in your Yogurt then in store bought Yogurt which has high grams of sugar.



When your Yogurt is getting low, make sure you keep some for your next batch.



We eat this with nuts, honey, our homemade maple syrup.


Pairs Well With


Notes

I started making my own Yogurt because my Husband Dean eats Yogurt everyday. I couldn't believe the sugar in the yogurt from the store. I make my yogurt from whole (sometimes organic) milk. It is a Greek style yogurt.

Watch my Video on making this!

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