January 31, 2008
Making yogurt was way easier than I realized and doesn't have loads of sugar like the store bought kind. We like ours with granola, fruit and a little honey.
4 c milk
1/2 c yogurt with active cultures (I use a small container of Stoneyfield Farms)
1/3 c powdered milk (optional, only if you want thicker yogurt)
You pasteurize milk by bringing it to 170-180 degrees in a pot on the stove - you don't want to boil it, so keep stirring as it gets hotter. Then cool it down to around 105 degrees and add your store bought yogurt to get those good bacteria going. Once you've stirred it up, you just let it sit in a warm place (I use my oven with the light on, but a friend uses her crock pot) for about 6 hours and you have yogurt!
Here is a step-by-step tutorial that was very helpful the first time. But I promise if you can boil water, you can make yogurt.