I have been working on honing my skills at making things that I might ordinarily purchase at the grocery store. My next experiment was to make homemade yogurt.

I researched several different homemade yogurt recipes on-line to come up with my own small-size batch recipe. I wanted to make my yogurt in Mason quart jars for easy processing and storage. Plus I only wanted to make a few quarts of the homemade yogurt so this is the ingredients and recipe I used:

2 Quart glass jars
1 half-gallon of Whole Milk
1/2 cup of plain active cultured yogurt

Bring milk to boil slowly over medium to medium+ heat until it reaches 185F degrees. Let the milk cool down to about 110F degrees. Fill the quart jars with milk to about 2-3 inches from the top. Stir in 1/2 of the yogurt into each jar. Top off the jars with the remaining cooled milk to about 1 inch from the top. Loosely cap jars. Preheat your oven to 200F degrees and turn it off. Turn on the oven light and place your covered jars in the oven.

Allow about 8-12 hours in the oven with the light on to process the recipe into thickened yogurt. If you desire more tangy yogurt, just leave it longer. The longer the jars process in a warm oven, the tangier it becomes.

I added cut-up fresh strawberries to my yogurt after processing. Once done, refrigerator the yogurt and use within a week for best results.