Homemade yogurt is a part of my weekly routine. It's super easy--especially the way I make it. Since I refer to it often, I thought I'd share my process. Here's what you need:
- An inexpensive yogurt maker! (Sure, you can make it without the little incubator, but they can be had for $20 and are so convenient; my favorite is the Salton one pictured--you can use a regular quart-sized canning jar in it and then make some fresh yogurt before you're completely out of the previous batch.)
- Some yogurt starter. (I use Yogourmet right now, but I might try something new next time I buy some; again, you can use some of your own yogurt, but it will eventually lose potency. If you have some freeze-dried starter on hand, you can always whip up some yogurt. You can also use 1/2 cup of storebought yogurt as long as it has live active cultures in it.)
- A candy thermometer (if your yogurt maker doesn't come with one).
- Heat 1 quart whole milk to 180 degrees or so (about 10 minutes in my microwave).
- Let milk cool on counter to somewhere around 110-115 degrees (my thermometer is from a yogurt maker I used to have--not the one above--and just has a nice, idiot-proof little red space to watch for... not sure the exact temp.).
- Add starter and stir.
- Pour milk mixture into yogurt container (a quart jar for me), cover, and incubate for 6 hours or so (it can go a couple hours longer if you need it to).
- That's it! I heat the milk up while I'm getting breakfast ready, let it cool while we eat and I clean up the kitchen, add my starter and am done for the day.