1 Gallon of whole milk
1/3 cup of yogurt
Pour milk in a pot over medium-low heat.
When you see small bubbles start to form, keep a close eye on the pot. As soon as the milk starts to
rise, turn off the burner and remove pot from burner.
This process took 45 minutes for me. If you have a thermometer, the temperature you are looking for
is 180 degrees.
Let the yogurt cool just until you can stick your pinky finger in and not need to remove it from burn of
the heat for 10 seconds. Make sure you check periodically because if you miss the window of time,
your yogurt will not come out. It took 1 hour and 20 minutes for mine to get to that temperature.
If you have a thermometer, the temp you are looking for is 110 degrees. Remove the skin from the
top of the milk.
Pour the yogurt in the pot and gently stir in. According to my mom, it is best to use store bought
plain Dannon yogurt (not the low fat version) because you know what you are working with and
you will get more consistent results. If you don’t use the store bought yogurt, you can get yogurt
from someone who has recently made their own or from your previous batch.
Using starter yogurt from a previous batch of homemade yogurt will give you more sour results.
Put the lid on the pot.
Place your pot on a towel or a blanket on the counter or table and completely cover with
another towel or blanket. Leave untouched for 8 hours.
After 8 hours, check the yogurt. It should be thick if you did everything right.
The pot should still feel warm. There will be a yellowish liquid on top, which is whey. You
can remove with a spoon if you would like your yogurt thicker.
Refrigerate for a few hours. If some skin has mixed into your yogurt or it is grainy,
you can strain it to make it smooth. The yogurt is now ready to stir and eat.
The yogurt should be good for a few weeks in the fridge.
If you like Greek yogurt, which is thicker yogurt, you can place a towel that has been washed and rinsed well
on top of the yogurt. Leave the towel on and place the yogurt in the fridge. The towel to absorb the liquid so you should squeeze to discard the liquid. Repeat if you would like even thicker. Another option is to place a cheese cloth in a strainer, pour the yogurt over it and wait a few hours or more for the liquid to seep out.
½ cup water
½ cup yogurt (if you would like your shanina thicker add more yogurt)
Few pieces of ice
Salt to taste
Mix all ingredients well and enjoy.