- 4 cups full fat milk
- ¼ cup plain yogurt
- ¼ cup pure maple syrup (optional)
Prep and Cook
- 1Place the milk in a pot set over medium heat and warm it to 175 to 180 degrees. If you don’t have a thermometer, this takes about 15 minutes. You’ll want the milk to be steaming and hot to the touch, but not boiling.
- 2Transfer the milk to a glass or stainless steel bowl and allow it to cool to 110 to 115 degrees, or for about 20 minutes.
- 3Whisk the yogurt (and maple syrup if using) into the milk and pour it into a 1L glass jar (or 2 x 500ml jars). Seal the jars tightly and incubate* them for 6 to 10 hours. Then place the yogurt in the fridge for 3 to 4 hours or until thoroughly cooled.
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