This one’s for you Donna 
Like most things that you make yourself, homemade yogurt is just better.
It’s cheaper, it doesn’t come in a giant plastic container and most importantly, it TASTES better.
Making yogurt isn’t difficult and once you’ve gone through the process once you’ll realize how easy it is. You don’t need one of those “yogurt makers” just a double boiler and some patience.
Items to gather:
-double boiler with a cover (if you don’t have one – two pots that will fit inside each other will work too)
-milk (not ultra-pasteurized)
-a small amount of good quality, plain, organic yogurt with active cultures (you’ll use this as a starter for the first batch)
-a metal spoon
-thermometer – I use a brewing thermometer that I can hang off the side of the pot but a candy thermometer will work too. (a meat thermometer will not read high or low enough temperatures the range will need to be at least 100-185 degrees)
optional: a heating pad
1. Add water to the bottom of the double boiler and place the inside of the double boiler upside down on top of it.
2. Allow the water to come to a boil. Quickly dip a teaspoon and the bottom of the thermometer into the boiling water to quickly sterilize it.
3.Turn the inside of the double boiler right side up and dump in your desired amount of milk. (yogurt, unlike cheese, will yield the same amount of yogurt as the amount of milk that you started with)
4. Allow the milk to come to 185 degrees.
5. While the milk is heating, fill your sink halfway with cold water. (I also add some ice cubes to the water)
6. When the milk has reached 185 degrees, (you will see that it is starting to foam) place the pot of milk in the cold water bath.
7. Stirring the milk occasionally, allow it to cool to 110 degrees.
8. When the milk has reached 110 degrees add about a tablespoon of the starter yogurt.*
9. Stir well, place the cover on the pot and place on a heating pad. Cover the pot with a towel. (If you don’t have a heating pad, preheat the oven to 200 degrees while you’re making the yogurt, shut the over off and place the pot in the oven)
10. Allow this to sit, undisturbed for approximately 8 hours
11. When you open the cover after this time has passed you’ll see what looks like a green tinged liquid on the top. This is normal. And perfect. It’s actually called Whey (you know…Miss Muffet) The “curd” underneath will be semi solid.
12. Stir the curd and the whey together completely. Pour into a new container and refrigerate overnight. Your yogurt will be ready in the morning.
This yogurt will keep for about 10 days in the fridge. Reserve a small amount of it for the next batch.
*A tablespoon is just a suggestion. In a pinch I’ve scraped the tiniest bit of leftover yogurt from a previous batch to add to the new batch and it works just as well.
