Food & Wine


3
3
What's This?
Serving size 8

Ingredients

1 qt whole goat's, sheep's or cow's milk2 Tbsp plain full-fat yogurt, with live active cultures

Directions

1. Spoon 2 tablespoons of milk into a bowl and stir in the yogurt.

2. In a saucepan, bring the remaining milk to a boil. Let stand off the heat without stirring, until it registers 100° on an instant-read thermometer, about 15 minutes; a skin will form on the surface.

3. Using a table knife, make a small opening in the skin and carefully pour the yogurt mixture into the milk in the saucepan. Cover the pot with a kitchen towel and transfer to an oven. Turn the light on and close the oven door. Let stand for 16 hours.

4. Using a skimmer or slotted spoon, lift off the skin and discard it. Carefully ladle the yogurt into a sieve lined with a double layer of cheesecloth and refrigerate until much of the whey is drained and the yogurt is thick, at least 4 hours. Transfer the yogurt to a bowl and serve.

More From Kitchen Daily:

Lemon Poppy Seed Bread Lemon Poppy Seed Bread
Lemon Poppy Seed Bread
Avocado Berry Smoothie Avocado Berry Smoothie
Avocado Berry Smoothie
Shiitake Mushroom Tortellini with Soy Cream Sauce Shiitake Mushroom Tortellini with Soy Cream Sauce
Shiitake Mushroom Tortellini with Soy Cream Sauce

Tags: Yogurt, Dairy

Terms of Service | Privacy Policy Corporate Site | Advertise With Us