Yogurt

Making your own yogurt is so simple and the yogurt is so good, you will not want to buy it ever again. But to get started, you will have to buy one more 8 oz. container of plain yogurt (not vanilla or any other flavor) with active cultures to be used as a starter.  Many home yogurt makers recommend Dannon yogurt as a starter.

The ingredients for yogurt making are few: milk (raw or pasteurized, but not ultra-pasteurized), yogurt "starter", and (optional) powdered milk (use if you like really thick yogurt, which I do). The hardware needed includes a thermometer, jar or jars of equal size and lids (sterilized or washed using high temperature cycle in dishwasher), and a small ice chest that will hold the number of jars you think you will need.

Here's how I generally make two quarts of yogurt. Making less or more is simply a matter of multiplying or dividing.

Using the hottest water from your tap, run four or five inches of water into your ice chest. Close the lid. (The water from our tap is approximately 120 degrees--perfect for making yogurt. Too hot and you will kill the active cultures.)

In a heavy saucepan, begin heating two quarts of milk over medium heat. Use a thermometer to get an accurate reading: the milk should be heated to 185-190 degrees. Do not let the milk boil. Stir occasionally to insure even heating.

Remove milk from heat, cover the pan, and place the pan into a sink of cold water. Check the milk often. When the milk reaches 130 degrees, it is time for the next step.

(Optional) While milk is cooling, mix 1/2 cup yogurt starter with 2 tablespoons of powdered milk.

When milk has reached 130 degrees, thoroughly mix 1/2 cup of the warm milk and 1/2 cup of yogurt starter (which will include the powdered milk if you took the option) in a small bowl. Transfer the yogurt and milk mixture back to the remaining milk and mix thoroughly.

Fill clean jars with milk and yogurt mixture, tighten lids, and place jars in ice chest. Fill the ice chest with 120 degree water up to the level of yogurt in the jars (do not let water get inside of jars.)

Close the ice chest. In about four hours, check the consistency of yogurt by tipping a jar to the side. If necessary, let the yogurt sit in the ice chest for a longer period. (I have left yogurt overnight to reach my desired consistency.)

Chill and eat with your favorite topping.

Save enough yogurt to use as a starter for your next batch. If you do this, you will not have to buy yogurt again. See how simple?