Yogurt, Cooler Method
Servings 2 quarts (plus ½ pint starter)
Equipment
- Pot large enough to hold (2) 1-quart canning jars and (1) ½-pint canning jar
- 1-gallon thick-bottomed pot
- ¾-quart saucepan
- (2) one-quart canning jars with lids and bands
- (1) ½-pint canning jar with lid and band
- quick-read thermometer
- canning funnel
- ladle
- Cooler large enough to hold (2) 1-quart canning jars and (1) ½-pint canning jar
Ingredients
- ½ gallon high quality milk whole, 2%, or skim
- 1 cup plain yogurt, as starter (from previous batch of yogurt, or high-quality yogurt with active cultures and no sweeteners or thickeners)
Instructions
Heat milk
- Pour milk into 1-gallon pot.
- Bring the milk just to a boil, stirring occasionally.
- If you want thicker yogurt, keep the milk at a gentle boil for a while. For a pudding consistency, I let the milk boil gently for about 3 minutes. To get thick, Greek-style yogurt, I let the milk boil gently for 5 minutes or more.
- After the milk has come to a boil (or after you have let it boil as long as you prefer), let the milk cool to 105° F.
Prepare jars
- Meanwhile, place (2) 1-quart canning jars and (1) ½-pint canning jar in large pot.
- Fill large pot with enough water to fully cover canning jars and then one inch more.
- Bring water in large pot to a boil, then set to simmer while heated milk cools.
- Put lids and bands in small saucepan.
- Add water to saucepan to cover lids and bands.
- Put saucepan on burner and turn heat to low, bringing water to simmer.
Prepare yogurt and place in jars
- Stir starter yogurt into milk.
- Remove a one-quart canning jar from large pot. Using ladle and funnel, fill with milk/yogurt mix. Leave ½" gap at top of jar.
- Remove second one-quart canning jar from large pot and fill with milk/yogurt mix.
- Remove half-pint canning jar from large pot and fill with milk/yogurt mix.
- Remove lids from saucepan and put on jars. Remove bands from sauceoan and screw on jars. Tighten by hand.
Ferment
- Fill cooler about ⅓ full with hot water from pot.
- Add cold water to cooler, until water temperature reaches 105° F.
- Place jars in cooler. There should be enough water to cover the jars.
- Leave jars in cooler for 24 hours.
- Remove jars from cooler, wipe dry, and store in refrigerator.
