Snowville Creamery Recipes Yogurt

Yogurt has been a mainstay in Mediterranean and Middle Eastern cultures for thousands
of years, often made from whatever milk is common in a given region–cow, sheep, goat,
or even camel milk! Families typically kept and made their own yogurt daily and enjoyed
it at its best and most wholesome state: freshly made. We encourage you to continue this
tradition with fresh milk from Snowville Creamery.

Ingredients: 4 c. milk (skim, 2% or whole); 2 Tbs. plain yogurt or freeze-dried yogurt culture
starter. Equipment: 1 heavy non-reactive pot w/ lid (4 quarts); Food thermometer (range of
80°- 190° F); Spoon; Ladle; Clean mason jars with lids; Insulated cooler or yogurt maker

1. Pour milk into a medium saucepan. Slowly heat milk to 180º F stirring occasionally to
avoid scorching on the bottom of the pan.

2. Remove pan from heat and place in a sink of cold water, stirring frequently until the milk
cools to 105º-115° F. Add yogurt or yogurt starter to the warm milk. Stir for 2 minutes.

3. Ladle into jars leaving 1" of space at top. Screw lids onto jars. Place jars in a yogurt
maker or a cooler filled with 3" of warm water (105°-115°) for incubation. Water in cooler
should remain at least 2" below tops of jars. Maintain temperature for 6-8 hrs. For milder
tasting yogurt, incubate mixture at a lower temperature for a shorter time. Caution: do not
jostle culturing milk. After the yogurt has cultured for 6-8 hours, carefully place jars into
the refrigerator until they have cooled completely.

5. Enjoy with honey, granola, and, of course, fresh berries. Yields 1 quart or 4 c.