- 1 quart of Organic Whole Milk
- ¼ cup of Organic Whole Milk Yogurt (from the store or from a previous batch of homemade yogurt)
- Top with Pumpkin Flax Granola
- Pour the whole milk into a pot and heat the milk to 185-190 degrees Fahrenheit.
- Remove the pot from the heat and allow it to cool to 115 degrees Fahrenheit. Feel free to stick the pot in the fridge to help speed up the process.
- Stir ¼ cup of yogurt starter into the cooled milk using a whisk.
- Poor the milk/yogurt mixture into a quart sized mason jar and add the lid.
- Heat a gallon of water to 115 degrees Fahrenheit and pour it into a small cooler.
- Add the sealed jar of milk to the cooler, allowing the warm water to come ¾ of the way up the side of the jar.
- Place the lid on the cooler and allow the yogurt to ferment for 3 hours.
- Remove the jar from the cooler and place the jar in the refrigerator to set up
I do want to say that 3 hours is not some magic number. This is a good starting place. If you would like your yogurt to be more tart, allow it to ferment a bit longer. Experiment with each batch until you find your favorite version.
Once the yogurt has cooled, enjoy! My family has been enjoying this yogurt plain and topped with Pumpkin Flax Granola from Nature’s Path. Slightly sweet with the perfect crunch – a breakfast (and snack!) my children ask for!