Ok, yogurt makers! You are now 12 hours away from creamy, homemade yogurt!
I want to give my friend Kathleen K credit for sharing this method with me. I researched lots of different methods to make yogurt, and all seemed very daunting to me because they required lots of equipment that I didn't have or just took too long. This is the easiest way to make yogurt that I've found, and it makes incredible results!
First, gather the materials listed in the last post (at the bottom of the page).
1. Fill a large pot with water.
2. Using your choice of milk, fill a 1 quart mason jar.
3. Place the milk inside the large pot (use a dishcloth to "pad" the bottom of the pot so it won't rattle).
4. Place the candy thermometer (if using) inside the milk. Boil the milk to 180 degrees. This step kills competing bacteria. Remove the jar from the boiling water bath.
5. When milk has cooled to 110 (or "when you can place your
finger in the milk and count to ten" thank you George Papas), take 1 Tbs of starter (from Brown Cow or Cultures for Health). Stir and cover tightly with lid.
6. Wrap the yogurt tightly in a wool or warm blanket and place in cooler.
7. After 8 hours, check the yogurt for consistency and taste. I usually leave mine for about 12 hours for the consistency I like.
Hint: If you begin this process at 7 pm, you'll be able to enjoy fresh yogurt for breakfast the next morning!!
1. Generally, the yogurt will be "sweeter" if you culture for 8 hours, and more tart for longer.
2. Culturing yogurt is very temperature-dependant. Results may vary based on the season!
3. If the resulting culture is too "wheyish"simply strain a bit of the whey off.
4. If you want Greek yogurt, strain the whey off for about 4 hours or so. Basically, the longer you strain, the closer you'll get to cream cheese (which is really good too!)