I’ve listed exact temperatures below for accuracy, however I usually make it without testing the temperatures by just looking for a few signs. I know the milk is sufficiently warmed in step 1 when it has a film on top and it is simmering and on the edge of a low boil. I then cool it for 15 minutes at room temperature and then go on to step 2.
Servings: 4cups
Ingredients
Ingredients
4cupsmilkcow, goat and sheep milk work well
about 1 tablespoon yogurt starter
Sterile container and cover
Instructions
Pour the milk into a saucepan, place it on a low to medium heat and bring the milk to a steady simmer. When the milk reaches about 180°F/90°C, remove it from the heat off and let cool to room temperature.
Pour about ¼ cup of the cooled milk into a sterile container that has a cover. Add the yogurt starter and stir to blend well. Pour in the rest of the milk and blend well.
Place in a yogurt maker or other warm environment, between 100°F/38°C and 110°F/43°C.
After 4 to 8 hours for regular yogurt (or 24 hours for lactose-free yogurt), refrigerate the yogurt until you’re ready to use it. It will keep for a few weeks in the refrigerator.