Make sure all tools you use are VERY clean. Getting any bad bacteria into your yogurt will ruin it.
You will need:
-thermometer
-large sauce pan
-whisk
-jars or plastic containers
-milk
-plain yogurt (to use as a starter)
-powdered milk and/or gelatin (optional)
-insulated cooler
-towels
I use powdered milk and gelatin in my recipe because I like the consistency better that way. It makes a firmer yogurt. It’s not a necessary ingredient but the result will be a softer yogurt.
STEP 1: Heat milk (and whisked-in powdered milk & gelatin) to 145° - 160°F.
STEP 2: Remove from heat and cool milk to about 125-130°F. If the milk is too hot you will kill the starter when you add it. If it's too cool you won't activate the cultures.
STEP 3: Inoculate with starter yogurt. (Plain, no sugar added, with LIVE cultures) Whisk starter yogurt into the milk and then pour into your containers.
STEP 4: Incubate @ about 130° for 4-6 hours. I do this by filling an insulated cooler with very hot water and letting it heat while I get the milk mixture ready. Then I pour out the water, put in my filled jars and refill with fresh, hot water up to the neck of the jars.
STEP 4 (continued): Wrap the cooler in towels or blankets to help hold in the heat and let it sit for 4-6 hours. Yogurt likes to be VERY STILL while it's culturing so be careful not to jostle it.
STEP 5: Remove jars from the cooler and refrigerate. The yogurt will firm up more after refrigeration.
Ingredients for each quart of yogurt:
4 cups milk
2 Tablespoons powdered milk
1 teaspoon gelatin
2 Tablespoon plain yogurt
Here is a link to a printable copy of my basic recipe: www.cindee.net/Yogurt.pdf
If you have any questions please don't hesitate to ask.
