How to make yogurt

Yogurt is easy to make, and costs significantly less then store bought. So why did it take me to so long to start making my own?  Learning to trust the fermentation process has always been hard for me and even scarier when it comes to dairy, but we have been fermenting foods for 1,000's of years.

Now that I feel I have mastered yogurt I want to share with you the 2 worse things you could do when making yogurt: 1) curdle the milk 2) don't let milk cool enough before adding starter. In both of these situations you will still make yogurt, so take a breath and jump in.

This is the method I use to make yogurt

What you need

• 1/2 Gallon of high fat dairy milk
• 1/2 cup of starter yogurt leftover plain yogurt from you last  batch or any store bought plain yogurt that says it has live cultures will work
• Cooking thermometer
• Large pot
• Crockpot
• 2 large towels

First you need a 1/2 gallon of milk (preferably a high fat content dairy milk), pour the milk into a pot and slowly heat up the milk

I usually keep the stove at medium low while bringing up the milk temperature to 180 F - 190 F. This is to sterilize the milk

Pour the milk into your crockpot and wait till the milk cools below 120 F before adding in your 1/2 cup of starter. Make sure you mix the yogurt in well.

Wrap you crockpot in the two large towels to keep it slightly warm while it ferments. Leave it alone for 12 to 18 hours

Your yogurt should come out thick and creamy, you can get a yogurt strainer if you would prefer more a of a Greek yogurt thickness.

I usually add honey to half of my yogurt for breakfast, and keep the other half plain for curry and a sour cream substitute.

ENJOY!