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Make Your Own Yogurt
I started doing this a couple of years ago and have been exceptionally happy with the results. The most important thing in making anything relying on bacterial action is absolute cleanliness. The only bacteria you want working are those you choose.
You can add anything into this yogurt you like, such as home made jam or scallions and herbs. You can turn it into yogurt cheese. It really has a superior taste. I like to use Fage plan yogurt to start it, but whatever you choose, it must have live culture and no pectin or other additives to thicken it. You should also like the flavor since it's a basis for what you're making. Whole milk is my preference, but this recipe works with any milk.
What you need
- 4 cups whole pasteurized cows milk
- 1/4 cup live culture, plain yogurt (no additives other than live culture)
How to make it
- Heat milk in a saucepan over medium heat until just before boiling - 180º to 185º
- Remove pan from heat and allow milk to cool to 110º
- Add 1/2 cup cooled milk to the yogurt in a bowl or container and blend until smooth
- Slowly stir in the remaining milk
- Cover bowl with plastic and use the tip of the knife to poke a few vent holes
- Place bowl in a warm spot where it can remain undisturbed for 8 to 10 hours - inside the oven with the light on is excellent
- After 8 - 10 hours, check to see that the yogurt has begun to thicken around the sides of the container - if not throw it out and start over (this has ALWAYS worked for me, so if you follow the directions accurately, you shouldn't encounter this problem)
- Chill for several hours before using
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