Learning how to make homemade yogurt is so incredibly simple to do and SO inexpensive, I’m actually mesmerized it’s not more popular.
- First, I boiled a half gallon of organic milk. I used the suggested water jacket so I didn’t scald the bottom. My instructions said to get it to 185 degrees.
- Then I chilled it to 110 degrees, which is the temp the cultures multiply at. I’m actually wondering if the boiling was necessary or if I could have just brought it to 110 degrees. Anyone know?
- After that, I added a couple of spoonfuls of yogurt with live cultures. I accidentally bought the Vanilla yogurt instead of Plain yogurt, but I used it anyway and it still turned out great.
- Lastly I stuck it on a heating pad for the day. My instructions said 7 hours, but recommended taste-testing it before that time. It can also be left on longer, which makes it thicker but also more tart. I did exactly 7 hours. It was still pretty thin, but thickened up a little more in the fridge.
My only issue was the dang safety shut off on the heating pad. At least once my homemade yogurt’s temp dropped a bit while it waited for me to reset the heating pad. I was nervous it was going to make me sick because of it, but it turned out great anyway. That may however account for my slightly thinner than expected results (thinner than store-bought *is* normal though).