Homemade Yogurt

Every good Midwestern woman needs to be well-versed in dairy. It turns out, making your own yogurt is cheap, easy, and tastes way better than the corn-syrupy stuff at the grocery store.

Equipment:
Containers that can hold 1/2 gallon of yogurt - I use two one-quart Ball canning jars
Food thermometer
Wire mesh strainer
A pot, preferably a double boiler. I use a regular sauce pan, not a double boiler, and it works just fine.

You're also going to need some starter yogurt. Choose some at the store that has active cultures and no extra ingredients, preferably fresh and local. I also encourage you to use a natural, fresh milk. The "name-brand" milk may have been sitting on the shelf for a long time - go for the fresh local stuff.

Ingredients:
4 tbsp starter yogurt
1/2 gallon all natural whole milk














Here's how you do it:

1. Let the starter yogurt sit out while you do the next couple steps, so it warms to room temperature.
   
2. Heat the milk to 185F-190F, slowly and stirring occasionally. You'll probably get a film on top, but don't worry, you'll strain it off. A candy thermometer works great for measuring the temp.
3. Cool the milk to 110F-115F. You can leave it sitting, put it in the fridge, or do a cold water bath. Don't let it get too cold!
4. Add the starter yogurt and mix well.
5. Pour the mixture through your wire mesh strainer into the jars. You can skip the straining, but you might end up with noticeable chunks of "milk skin" in your finished product.
6. Close up the jars and put them somewhere warm, like the back of your oven (turned off!) above the pilot light. The top of the fridge would probably also work. You can wrap the jars in tea towels to insulate them.
7. Leave it alone for 7 hours. If you leave it longer, it will get even tangier! Don't check it early. When you open it, you'll find it thickened, with some greenish liquid on top.You can pour the liquid off if you want.
   
8. Refrigerate your yogurt for at least 12 hours. It will thicken a bit more as it cools.
9. Add flavorings if you want - if I'm going to eat my yogurt straight, I add some honey and a dash of vanilla. Otherwise I leave it plain to use in recipes.
   

Enjoy! Now you can use some of your own yogurt as a starter for the next batch.