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 make it a quart at a time (although it's almost as cheap to buy plain
yogurt in quart cartons.) I use powdered milk mixed extra strong,
unless I get a good deal on 2% or whole milk at the store, then I use
that but fortify it with a little milk powder. Heat to about 180°,
allow to cool to 105°, stir in about 1/4 cup of good commercial yogurt.
Incubate overnight in a huge plastic insulated mug with a lid. Have to
cover it with a towel because the lid is not insulated. I'm not sure
why it works better to cook the milk first and then let it cool, but the
resulting yogurt is noticeably thickerer.

I like to use fruit-on-bottom yogurt for the initial starter, scooping
out about half to inoculate the new batch and *then* I stir it.

Bob