Homemade Yogurt

Whenever someone finds out that I make my own yogurt, they always want to know how. Yes, I do make my own yogurt. Because it's WAY cheaper than buying it! The price of 1 qt of natural plain yogurt is about $3. The price of homemade yogurt is less than $3/gal (depending on the current price of milk). Now, whether you are just curious if this is actually possible or you would really like to know how so you can make your own, never fear-I'll tell you. This is actually quite easy and even the clumsiest in the kitchen should have success.

1. Scald 1 qt milk (this means cook until just before boiling), stirring constantly.
2. Cool milk to about 11o degrees (bathwater). A little cooler is better than a bit too hot. If the milk is too hot, it will kill the starter and you'll never get yogurt. I did this once. Bummer.
3. Pour milk into glass bowl or jar
4. Add 1/4c yogurt (store-bought yogurt or previously-made). This is your starter. It must have live/active cultures. The label will indicate such on store-bought yogurt. No live/active cultures? No yogurt.
5. Combine with wisk
6. Set in warm place (not hot!) for 8-10 hours, not bothering it, and voila, Yogurt! A good warm place is in the oven with the oven light left on. You wouldn't have to worry about the temperature, you wouldn't have to be home to monitor it, etc. A friend of mine leaves hers in wrapped in a towel in a cooler/other insulated box. I'm not sure how you keep it warm enough...unless it just stays.
7. Store in refridgerator and enjoy at your leisure. Add a bit of jam or fresh fruit to sweeten.

Tip: Don't worry if it's thinnner than the store-bought kind. Most of those have additives to make them so.

Tip: Whole milk makes the thickest and creamiest yogurt but any kind works just fine. I use 1% usually.