I am blessed with a husband that likes yogurt AND likes to make it AND this is how he does it! We go through about 1 Qt. every 5-7 days, if we’re just eating yogurt. If I use it in a recipe for a salad dressing or as a substitute for sour cream, then we need 2 Qts. or more. First off you need a “starter”. Most suggestions were for a whole milk, plain yogurt that is known for having an abundance of cultures. Stoneybrook is the name that came up the most often. We used Greek Gods Plain yogurt. You will need 1/3 C of your starter yogurt. Or you can buy a yogurt starter.
1 quart of whole milk into a small, heavy-bott0m pan. Heat until somewhere between 180-200*F. We actually went over that temp once and made up the batch anyway. It was still yummy yogurt and the starter for the next batch still worked.
Next you will set aside the pan to cool or place it in a larger bowl of cold water….to speed things up, as we did here. Cool to 100*F.
Add 1/3 C of your starter from the last batch. Stir well. Exact measurement of 1/3 C isn’t essential. I think this was just a smidge over a 1/4 C…worked fine.
Place into a yogurt maker and incubate for 4 hours or so, depending on how tart you like your yogurt. There are many ways to culture yogurt, but this Salton YM-9 is what we have and it is super easy and convenient.
Pros: one container vs. several small containers and a glass quart jar fits perfectly, eliminating another plastic food container.
Cons: no longer available. I actually bought this several years ago and it languished in the back of a dark cabinet for too long. Shame on me, but it sees the light of day frequently now!
This is pretty much how we eat it — covered in some sort of fruit. A box of any fresh berry around here barely lasts a day, so I have to keep frozen fruit around. Sweeten to taste, but it really is good without any added sweetness.
There ya have it!