Lemon Yogurt

Step 1

Heat 1 gallon of milk in a large pot on the stove, over medium-high heat. Using an instant read thermometer, bring it to 180-degrees F., stirring constantly. This step can also be accomplished in the circulating bath, but it takes a little longer.

Step 2

Cool the milk down to 110-degrees F. I use an ice bath if I am in a hurry.

Step 3

Loosen up the live culture yogurt by whisking it into 1 cup of the warmed milk in a small bowl. Stir the loosened culture back into the warm milk, and mix well.

Step 4

Divide the milk mixture between four 1 quart canning jars and place them in a 109-degrees F. water bath with an immersion circulator for 5 hours to incubate.

Step 5

Remove the yogurt from the water bath (reserving 3/4 cup of the yogurt if you plan to make another batch in the next week or so) and it is ready to eat at this point. It will be quite loose, so I always thicken my yogurt by straining it in a u0022Greek Yogurt Makeru0022 (a fine mesh strainer that is elevated over a bowl) to catch the whey. You will loose 25-50% in volume, depending upon how long you strain it, but you will have a thicker-richer yogurt. Place the yogurt in the “Greek Yogurt Maker”, and refrigerate it for at least 4 hours, longer if you like it even thicker. Discard or find another use for the whey.

Step 6

Place the yogurt in a large bowl and add sweetener to taste as desired; you can use granulated sugar, honey, agave or maple syrup, or even artificial sweetener. Using a citrus press, squeeze the juice from the 2 lemons and add it to the sweetened yogurt along with a few pinches of salt and about 12 drops of pure lemon oil. Mix well with a whisk.

Step 7

Transfer the completed yogurt to jars (I usually use three 1-quart jars) of any size and place in the refrigerator for up to 2 weeks.