I just had a small bowl of this and it’s so smooth and delicious ~ it doesn’t even need fruit! But it is great with granola and maple syrup or fresh fruit…
I have been making this recipe for a few years and it’s so tasty! I used goats milk when we had goats, which I think is best, but it’s actually a cow’s milk yogurt recipe I received from some friends of mine.
If you make this in the evening, it will be ready to eat for lunch the next day.
- 1 gallon of raw or organic milk – best with goat milk IMHO, but also very good with 1/2 goat milk and 1/2 cow milk
- 1 cup of sweetener (if it’s honey, I use a little bit less)
- 2 tablespoons of vanilla (key ingredient)
- 1/2 cup water
- 8 teaspoons beef gelatin
- 1/4 cup plain organic yogurt
Before you start, you will want to have 4 quart jars and their lids sterilized and ready to be used. Also, choose your method of curing the yogurt and have that ready as well. (see below)
Heat the milk to 160º and add sweetener. While that is heating, boil 1/2 cup of water and dissolve gelatin in it. After the milk reaches 160º, turn off the heat and cool it to 110º and then add the gelatin. Remove 1/4 cup of the milk and mix it into the 1/4 cup of yogurt. Pour the yogurt back into the milk. Stir well, scraping up the honey and gelatin off the bottom so they will completely dissolve. When the milk cools down to 110º pour it into 4 quart jars, and set in a warm place for 6-8 hours or overnight (should stay between 90º and 110º the entire time). In the morning, refrigerate and it’s ready for lunch!
- a small cooler with a towel wrapped around the jars. Make sure it has a snug lid and it stays in a draft free place all night.
- pour water that is between 90º and 110º [I boil about 2 cups of water and add the rest cold and it’s about the right temperature] around the jars (up to the bottom of the lid) which are in a large pot and then place the whole pot, with the jars in it, inside a gas oven with the pilot on