Cooking time: 10 to 15 minutes
Pickling time: at least
2 large (1 gallon) saucepans with lids
cups OR ½ gallon whole or 7 cups 2% low fat milk
1 can (14-ounce) condense milk
½ cup sugar (optional for sweeter taste)
8-ounce plain yogurt
(regular or fat free)
18 (4 ounce) jars or baby food jars or 3 to 5 large spaghetti jars
Please read this recipe thoroughly before starting. It is very important to follow
the procedures exactly for a successful yogurt. Gather all of the above ingredients before preparation.
Fill a large saucepan with 10 cups of water. Cook the water for 6
to 7 minutes or until the water temperature raises to 160 degrees at medium high heat. Use a cooking thermometer to gauge.
While the water is being heated, combine
the whole or low fat milk, condensed milk and sugar in another large saucepan. Stir continuously clockwise at medium high
heat. It is important to always stir in the same direction. Cook the milk mixture for 4 to 5 minutes or until the mixture’s
temperature raises to 110 degrees. Use a cooking thermometer to gauge. Remove the saucepan from the heat. Add
the plain yogurt. Keep stirring clockwise until the plain yogurt dissolves into the mixture.
Pour the mixture to the rim of each jar. Close the lid to each jar tightly.
Rinse the saucepan. Place 9 to 10 jars in each empty saucepan. Pour the preheated water into each
of the saucepans. Keep the water level below the necks of the jars. Close the lids on top of the saucepans. Keep the saucepans
in a warm place. Allow the mixture to set for at least 6 hours.