On Sat, 18 Apr 2009 20:12:51 -0400, Kajikit >
wrote:

>Dad used to make it every week when I was a kid, and I didn't really
>like it then because mama wouldn't let us sweeten it except for a
>special treat! lol Anyway, I love yoghurt and the ones you buy are too
>sweet and have too much junk in them (four different kinds of
>vegetable gum in one product?!) and I just read about how dead easy it
>is to do it yourself... so I'm giving it a go.
>
>One half gallon of milk heated up in a saucepan on the stove until it
>came to the boil. Then I turned the stove off and I'm letting it cool
>down again. When it's cool enough to comfortably touch I'll add a
>bought yoghurt (minus the fruit) and put the whole saucepan into the
>oven for the night with the oven light on for warmth. We'll have to
>see if it works out!
>
>One thing's for sure... between yoghurt and bread and desserts, I
>really need to get myself a good cooking thermometer! I've never used
>one (I always eyeball meat) but it would make life simpler.

I use a styrofoam cooler with a thermometer punched through
the wall. Cake rack on the bottom, heating pad under that.

Heat milk to 160-165 degrees, let cool to 105, add Dannon
plain as starter. Whisk in. Put into styrofoam cooler, put
heating pad on low. 8 hours later, you have it.

I use whole milk to get the creamier product.

Alex