Make yogurt at home from milk to guarantee quality, to power-pack your diet with nutrition, and to save a little cash.
Step 1: Measure milk Measure and pour the milk into a large pot. Using a candy thermometer, make sure the milk is heated to 185 degrees; then allow it to cool to 110 degrees.
TIP: Use any type of milk you prefer to make the yogurt including cow, goat, horse, sheep, yak, or even water buffalo milk.
Step 2: Add yogurt culture Add unflavored active yogurt culture as a starter to the milk and stir well with a spoon.
TIP: Yogurt starter cultures may be purchased at a natural foods store, or use a commercial plain cultured yogurt from the grocer as a starter.
Step 3: Pour into containers Pour the milk into clean containers for incubating.
Step 4: Incubate the milk Incubate the milk. This can be done in a number of ways; you can incubate the milk in a covered thermos, place filled containers in a 110-degree Fahrenheit oven, set filled containers on a heating pad and cover with towels, or place in a commercial incubator.
Step 5: Wait Wait for up to 12 hours for the yogurt to firm, keeping in mind that the longer the incubation period, the more tart your yogurt will taste.
Step 6: Refrigerate Refrigerate the yogurt until you are ready to serve, then present plain, sweetened with raisins or fruit, added to smoothies. Watch your yogurt become a family favorite.
FACT: Historians believe yogurt was first made 4,000 years ago in the Middle East.