Home made yogurt

I seem to have become an expert yogurt maker! I am so excited! It is not nearly as intimidating as at first I had supposed and I am so glad.


Plain yogurt of any kind with LIVE active cultures. (The fewer ingredients on the yogurt label the better. you don't wand gelatin etc.)



Pre heat empty oven to lowest temp possible and turn off. You only want it warm. Bring milk to 180'F Stirring constantly OR bring to 180'F in a double boiler stirring occasionally. Turn off burner and let cool or cool in cold water to 110'-115'F. In separate container or measuring cup place at least 3 tablespoons room temperature plain yogurt and some of your cooled milk. Mix thoroughly. Add mixture to pan and stir to mix. Place lid on Pan. Place pan in warmed oven. Turn on the oven light and leave to age 7 hours. Remove from oven stir vigorously and place in fridge for 7 hours. ENJOY!

NOTE if left longer then 7 hours it will not thicken but will get more tart. If it is not thick ( you can cut it literally after the incubation period i the oven) then it got cold at some point and should smell like yogurt but still be milk. Just start over with the heat up cool down process.

THICKNESS We are used to having a thicker yogurt. Aside from the thick Greek yogurts that are almost a cream cheese texture yogurt is not as thick as we eat it here. If you do not like the texture of the above recipe you can add the equivalent of dry powdered milk to the preparation when heating the milk. IE one court milk 1 packet or 1 cup of powdered milk. this will make the consistency you are used to from store bought

Did you know? Did you know that yogurt is a cheese? i have been told that because you have to keep it warm to a specific temp for such a long period of time that it is more difficult then most cheeses! Now I am really excited!

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