Do you know the difference between winter yogurt and spring yogurt?
Spring yogurt is cuter.
The orginal how-to is here with all the details. But a quick run-down of the process, lest you be afraid:
- Heat a quart of milk to 180, add 1/2 cup sugar and 1/2 dry milk, plus vanilla or maple syrup to flavor
- Let it cool to <120 (assuming you’re using pasteurized milk, you can technically just heat it to 120 and go from there, but I find it doesn’t thicken up quite as nicely that way)
- Add yogurt starter: 2 Tbsp. of yogurt containing live active cultures (ideally, 2 Tbsp. you saved from your last batch of yogurt; it freezes great in ice cube trays) and stir
- Pour into your very cutest containers and incubate at around 115 or so for four to six hours — I do this by lining a dutch oven with a heating pad set to low, then setting the jars in it and putting the lid on. If you want to make super-cute spring yogurt, add a couple drops of food coloring in each jar, stir to combine, then proceed with your incubation
That’s it! This is worlds better and cheaper than store-bought, and you can easily strain it to make it Greek-style if your little heart desires.