On this here internet, you’ll find multiple ways to make yogurt. I have a hard time I find a recipe that is clear, concise, and can be found when I start looking for it. This is my attempt to solve that.
- Milk. Justine prefers non-fat milk, and it works, so we use it. Any type of (Cows) milk would work.
- Some sort of starter. We use plain yogurt, but I’ve heard that you can buy yogurt starter. Make sure it’s got active cultures. Those are the bacteria that make your yogurt
- Thermometer, to measure the temperature
- 1/2 cup Dry Milk Powder. I add this since we have it (hence need to use it), and it adds thickness and protein. If we didn’t already have a Costco sized amount, I wouldn’t use it.
- Jars to store it in. Anything with a lid works
- Heating pad and towels
Let’s get started
- Heat 1/2 gallon of milk between 170 – 180. If you boil the milk, you can’t make yogurt.
- Once you hit your high point, let the milk cool down to 105 – 115 degrees.
- Add a bit of your starter and the dry milk, and whisk.
- Pour the milk into your jars and place the lid on.
- Put the jars on your heating pad and cover with the towel. Clean the thermometer and place in the middle of your jars, and cover the entire thing with a towel. You’ll need to experiment, but you want to keep the temperature between 105 and 115.
- Let it sit for ~8 hours. It’s done when the consistency is what you expect.