To make yogurt, you’ll need milk. Whatever the amount of milk you use will be the amount of yogurt it yields. For this recipe, we’ll use a half gallon. You’ll also need some store-bought yogurt with active cultures. You’ll also need two pots which can nest within one another, to create a double-boiler and a candy thermometer. And you’ll need a heating pad to place the fermenting yogurt on.
- Place the smaller pot in the larger pot and hold it down as you fill the larger pot with water, so it doesn’t float. Fill the larger pot about half-way up the side of the smaller pot.
- Pour the milk into the smaller pot and heat the water to boiling. You can use a pair of tongs to dip a slotted spoon and your thermometer in the boiling water, to sterilize them. Clip the thermometer to the side of the smaller pot. Stir the milk as it boils.
- When the milk reaches boiling temperature, remove it from the stove and place the smaller pot in a cold water bath in your sink. Keep stirring it until it cools to 110 degrees F.
- Pour about 2 or 3 Tbsp of yogurt into the cooled milk. Stir it in and then place the yogurt on the heating pad, the pot covered with a lid and wrap a dish towel around it. Let sit for seven hours.
- Check on the yogurt and test it with a spatula. If there’s curd on top, it’s yogurt. Stir in the curd, place in air-tight containers and refrigerate. You can use this yogurt as future starters for more yogurt.
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