Yogurt is a staple of my diet. And in an effort to save money, I’m attempting to make my own.
Here’s the method I used, following David Lebovitz’s recipe. (Sterilize, Heat, Cool, Mix, Set, & Chill.)
Starting with whole milk and greek yogurt.
The heated yogurt and milk combination is bundled up to rest over night – creating yogurt!
My new yogurt!
Straining my new yogurt to make it thicker.
So far I have used it for baking, but am a little hesitant to eat it plain because of the thin, viscous consistency.