SCD- Homemade Yogurt

1 quart half and half

1 packet Yogourmet yogurt starter

 

Boil the cream to 90°, cool to 40°.

Divide cream into 2 parts leaving half in pan. Add Yogourmet packet with 1 half of cream, then add the remaining cream. 

Ferment for 24 hours, refrigerate for 8 hours. Will make approximately 4 cups. 


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