- 1 quart 2-percent milk
- 1/2 cup powdered milk
- 1 to 2 tablepoons honey
- 1/2 cup plain yogurt, room temperature
Pour milk into small saucepan and whisk in powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has reached 120 degrees F, pour into a cylindrical plastic container, reserving 1/2 cup. Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture.
Place container into a narrow wine bucket, lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours making sure the temperature stays as close to 115 degrees F as possible.
After fermentation is complete place into the refrigerator overnight.
- 2 quarts plain yogurt
Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt and let drain overnight in the refrigerator. The desired consistency is that of soft cream cheese.
Lemon-Ginger Frozen Yogurt
- 8 cups plain yogurt
- 1/2 cup light corn syrup
- 3/4 cup granulated sugar
- 3 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon peel
- 1 tablespoon minced fresh ginger
- 1/4 cup sliced crystallized ginger
Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.