Home-made Yogurt

I know I don't write often enough about my Sally-Home-Maker side and this post is meant to change that!  So bear with me a while.

After having read about two methods of making yogurt on keeperofthehome.org and another similar method in the amazing book called The Homemade Pantry-by Alana Chernila, I have decided to try this again!

It is absolutley amazing how much money I spend on yogurt.  Tubes, mini cups, larger tubs...incredible!  And I buy the cheapest priced and sale items whenever I can.

I bought my ingredients (and even splurged for organic milk!)  Then started to make my creamy(hopefully) concoction.  While I was waiting for the milk to warm I did the calculations to see how much it is costing me per cup to buy ready to eat tubs and how much to make my own...

Results?

0.75/cup homemade
1.33/cup store bought at 3.99/750mL tub

So, here it is:

2L.            Whole milk
5 tbsp.      Plain, unsweetened yogurt w/ probiotics
1 ice cube Large pot
5qt or larger crock pot
Candy thermometer

Directions: Take out a large cooking pot and place the ice cube in the pot, as it melts naturally, no added heat, coat the bottom of the pan with the cold water. When it is completely melted add your milk then the thermometer and turn heat on the medium. Take out your yogurt starter too come to room temp, and plug in your crock pot and set it on low to preheat, with the lid on. Wait and watch, stirring occasionally but making sure not to touch the bottom of the pot, use a metal spoong for this so there aren't any errant flavour from other materials being added to the pot. When your thermometer reads 180•F, turn the dial of the stove down a little to maintain this temp without dropping lower and hold it there for 10 mins or so. Then you will need to remove from heat and cool down your mixture to 100•F, so cover the pot with a lid and sit the pot in a few inches ofcold water in your sink. It should take about 10 mins, give or take. I like to put my starter yogurt in a glass measuring cup so when I need to mix in a little warm milk it is easy to pour back into the pot. That being said you need only mix a cup of milk to the yogurt to mix it evenly with no clumps in it then add it back to the pot. Stir it well then pour all contents into crock pot...unplug the unit now and wrap in towels to keep in the heat...let it sit undisturbed 6-12 hours. The time varies according to your taste, the longer it sits the more sour it will be. Carefully transport the crock into the fridge without shaking too much and when it is cold enough you can transfer to smaller containers. Be sure to save some as a starter for our next batch! Have you tried this? How did it turn out for you?