1 gallon of milk (we use goat milk but 2% or whole cow milk work great)
2 – 3 tablespoons yogurt (room temperature)
1/4 cup sweetener of choice (our favorite is pure maple syrup or raw honey)
1/2 tablespoon vanilla extract
Preheat oven to 112-115 degrees. Leaving the oven light on helps hold the temperature during the incubation period.
Using a pot on the stove, heat the milk, sweetener and vanilla to 185 degrees – stirring occasionally. Turn off the stove and cool to 110 – 115 degrees.
Add a few tablespoons of the heated milk to the yogurt. Once incorporated well and it is a thin consistency add the yogurt mixture to the pot of milk. Stir well. Divide the milk into mason jars or put a lid on the pot and place in the heated oven.
Close the oven door and set your timer or remember what time to pull your yogurt out! Leave yogurt in the oven for a minimum of 8 – 10 hours. We leave ours in the oven for 14 – 15 hours (this gives the yogurt a tangy taste and a thicker consistency).
After the incubation period cool in the refrigerator for 6 – 8 hours. At this point the yogurt is ready to eat! If you like a Greek style yogurt you can strain the yogurt using a fine mesh strainer or cheese cloth.
Top with your favorite fruit and granola. Enjoy!
If using goat milk, we find that skyr yogurt or a Bulgarian yogurt starter work best. This gives a thicker yogurt when goat milk yogurt can be on the thinner side compared to cow milk yogurt.
Save a few tablespoons of yogurt from each batch and use as your starter for your next batch!
We have found that the yogurts shelf life lasts longer when stored in glass.
If you like plain yogurt omit the vanilla and sweetener.