Finally after having made a few successful batches of yogurt, I figured it was time to write a post about it. It turns out it really isn’t that difficult, just a bit time-consuming, and the most important thing is just that you get your culture mixed in very well, so that the milk cultures evenly. The nice thing about this, is once you get a batch you like, you can then use the end of it as a starter for the next batch, and on and on. Here we go.
- 1/2 gallon (about 2 liters) non-ultra-pasteurized milk (preferably not pasteurized or homogenized at all)
- 2-3 tablespoons yogurt
- 1 tablespoon powdered milk
- Take a medium-sized enameled or tinned pot (as heavy-bottomed as possible) and scald it with boiling water to more-or-less sterilize it. Do the same with a half-gallon (or 2 liter) canning jar.
- Pour your milk into the pot and, over medium to medium-high heat, bring the milk to 180 F (82 C), stirring often to keep the milk from burning on the bottom.
- Remove the pot from the heat, and let the milk cool to 120 F (49 C), stirring often.
- While you are waiting for the milk to cool, mix the yogurt and the milk powder together so the mixture is smooth.
- Once the milk reaches 120 F (49 C), stir in the yogurt/milk powder mixture, and then whisk thoroughly to make sure it is mixed in well.
- Ladle the milk into your canning jar, and close the lid.
- If you have an insulated container that the jar will fit in, place the jar in the container somewhere fairly warm, and let sit for about 12 hours. We use a heating pad wrapped around the jar on low for an hour or two to give it a good start, and then let it sit at room temperature still wrapped in the heating pad in a fairly warm room for the rest of the approximately 12 hours.
- Place the jar in the refrigerator, and let sit another day or two before eating to let the flavor develop a bit.