Homemade Yogurt

Lately I've been on a yogurt kick. 

I like it plain, unsweetened,  

mixed with some yummy this or that, and . . . 

homemade!

I had to work up my nerve to do it. 

For a while I was a little hung-up on the idea of growing things 

in my kitchen--cultures, or bacteria, or what have you.

Then I saw (while visiting my sister) 

the ease and domestic grace that is homemade yogurt, 

and I was convinced. 

The process is simple. 

The result: mild, creamy, and inexpensive.

You need two ingredients:

MILK

(I use whole milk, but you can use what you like.)

YOGURT

with active cultures

(I've found that Greek-style yields a creamier result than other kinds.)

1. Pour the milk (as much as you like) into a pot 

and heat it until just before it boils.

(This kills off anything that might be in there 

that you don't want to grow.)

2. Let the milk cool a bit (maybe ten or fifteen minutes).

3. Pour the slightly cooled milk into a bowl 

and add a couple of spoonfuls of yogurt.

(This introduces the hardworking active cultures.) 

4. Cozy-up your bowl of hot milk in a towel 

and find a way to keep it warm for 4 or more hours.

**UPDATE: I usually keep it warming overnight--10 to 12 hours or so.

**NEW UPDATE:  Tip: You know the milk is cool enough to add 

the yogurt when you can keep your finger in it for 10 seconds or so. 

Also, don't stir the milk/yogurt while you wait for it to thicken. 

I only did this once and it messes with the consistency. 

And, I've always read that you want to wait 6-24 hours 
for it to be done.  The longer it "cooks" the less lactose it retains.
-care 
(Thanks, sis!) 

I keep mine on the warmer at the back of my stove 

(with the stove on low).

My sister rests her bowl on an electric heating pad 

and wraps a towel around the whole thing.

You basically want a warm environment for a long time.

5. When it reaches the consistency you like, stick it in the refrigerator.

Enjoy!