Tag Archives: homemade yogurt

Makes 1 quart/ 0.9 liters INGREDIENTS 1 quart (0.9 liters) pasteurized whole milk* 1 tablespoon (15 ml) inulin powder 3 tablespoons (45 ml) prepared ‘starter’ yogurt (from your last batch or store-bought live culture yogurt) *Use a container of fresh, pasteurized, newly-opened milk to obviate the need to pre-scald the milk to kill other potentially interfering bacterial cultures. To double or triple or quadruple the batch, make each one in its own quart container. You’ll also need 1 (or more) quart glass (wide-mouth is best) canning jar(s) with plastic (non-rusting) screw on lid(s) NOTE: Always use impeccably clean jars, lids, … Read More