DIY Yo-Cheese (AKA Yogurt)

Ingredients:

1. One gallon of whole milk (you can use less if you want less yo-cheese)
2. Small carton of Plain Greek Yogurt (six ounces). Next time you will not need this. (more on that later)

Tools:

1. Crock Pot
2. Thermometer
3. Metal Spoon
4. Colander
5. Cheese cloth or cotton hand towel
6. Airtight container
7. Small container to go in the freezer

Directions:

Put the milk in the crock pot and put it on high. Cook it until it reaches 180 degrees. Mine takes around 3 hours. Your time may vary depending on your crock pot. I suggest you start out with 2 and a half hours and add more time if you need it.

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Once your milk has reached 180 degrees, let it cool to between 108 and 118, that is safe for the yeast in the yogurt to do its thing. It usually takes about an hour.

Then add the yogurt starter and let it sit covered and wrapped in a towel for eight to twelve hours. At this point I take about a half cup and freeze it for my starter next time. I have been doing this for several years now. Then when you get ready to make your next batch of yogurt, all you have to do is thaw it. I do this while the milk is heating.

This next step is optional. We like our yogurt think and with less milk fat, so I drain mine. I put it into a cotton hand towel lined colander to drain, I put it in the refrigerator at this point. I usually drain it for at least four hours but up to eight. If you like a thinner yogurt, you do not have to do this. It tastes just as good.

At this point I put it in an airtight container and put it in the refrigerator. It will last at least 2 weeks.

When we are ready to eat it, I add homemade jam and fresh berries. You can add what ever you want.

You can also use this in any recipe that calls for yogurt.