Homemade Yogurt

  1. In a medium saucepan, combine all ingredients except yogurt. Two tablespoons of cream (or more) may be added to the basic recipe for a richer, creamier dessert yogurt or frozen yogurts. For everyday yogurt or yogurt that is to be used in baking, the extra richness is not needed.
  2. Heat milk, uncovered, over low heat, gradually bringing it nearly to a boil. Tiny bubbles will form around the edges of the pan; the milk should reach a temperature between 185-190u0b0F.
  3. If the milk is brought up to temperature too quickly, the bottom of the pan is likely to scald. It is important not to allow the milk to boil. Remove any milk which forms a skin on the surface.
  4. Remove from heat and allow milk to cool for about 20 minutes, or until the milk reaches a temperature of between 100-110u0b0F. Stir in approximately 1/2 cup of active live culture yogurt or yogurt starter.
  5. Transfer the yogurt mixture to a good quality thermos or a yogurt maker and maintain the temperature of about 100u0b0F for 4-10 hours. A longer fermentation period will yield a more tart yogurt. Leave the yogurt undisturbed or it will not thicken well, and keep it free from drafts.
  6. Refrigerate until ready to use. Flavor as desired, adding crushed, dried or fresh fruit or fruit cocktail, sunflower or pumpkin seeds, Grape-Nuts, blueberries, strawberries, raspberries, etc.
  7. Save half a cup of the unflavored yogurt as a starter for making the next batch.
  8. Use each batch of reserved starter within 5 days or start again with fresh starter.
  9. It's a good plan to purchase an 8 oz. container of yogurt for a new starter once every 1 or 2 months, or when your own strain seems to be getting weaker (the yogurt will not thicken as well). out of fresh starter.

milk, nonfat dry milk powder, unflavored yogurt, cream

Taken from www.epicurious.com/recipes/member/views/homemade-yogurt-50106069 (may not work)

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