Maple yogurt anyone? Here’s a recipe you’ll love, because you made it and because it really is better than the yogurt from the store and so easy to make.
Recipe:
For a 16 oz jar
- Milk- 16oz
- Yogurt – 1tbs, with live cultures
- Maple syrup – 2tbs
In a 16 oz jar put the yogurt and maple syrup and stir really well, set aside. Bring milk to a boil. When milk is 210°-240°F remove from stovetop and let it cool to 110°-130°F. When it has cooled down to the right temperature pour in the jar stir really well and close the jar, put it in a pot lined with towels, wrap it really good and cover with a lid, put it in the microwave and leave overnight. The next morning you should have a really creamy yogurt, transfer for a few hours in the fridge.
Things to remember:
*Yogurt needs to be in a warm place for a long time in order to turn.
*It needs to cool down slowly, so make sure it’s wrapped really good with towels or whatever you have, and placed in a warp spot.
littlehandslovebaking 