I love making yogurt. This is one of those foods my husband says, "You know, you can buy that already made." But what's the fun in that. Homemade yogurt ensures no unwanted additives are there and if you are sensitive to lactose, you can incubate it for a longer period making it lactose free. I prefer to make mine with raw goat milk. Nothing better. Goat milk yogurt has the best texture. Just be sure not to use the ultra-pasteurized store bought yucky stuff. It won't work and it'll taste ultra-bad.
You can make it in any amount that you have room for. I usually make 2 qts at a time.
Tools needed:
Candy or meat thermometer
Food dehydrator (Excalibur is the best), crock pot, a yogurt maker or your oven with the light kept on.
Ingredients:
1 quart milk
1/4 cup commercial plain yogurt or yogurt starter
If you don't feel safe with raw milk, heat your milk up to 185F. If using goat milk make sure it gets no hotter than that. Otherwise just heat your milk to about 110F, no hotter. Whisk in plain yogurt or yogurt starter. Pour into smaller containers, I just use tupperware.
If using a food dehydrator, set the temp to 110F.
For the crockpot, fill part way with water and set to lowest setting. Use a thermometer to check and make sure it keeps it at 100-110F before adding the yogurt.
For the over, turn the light on and close the door. Check to make sure it keeps it between 100-110. If it does, place your yogurt inside. If it gets too hot, crack the door.
Some have had luck wrapping up the yogurt container in a towel and placing it in a cooler to maintain the temperature.
Let set for at least 8 hours. To completely remove all lactose, let it set for at least 24 but no more than 36 hrs. The longer you let it set the more sour it will be but also the more good bacteria will be there.
Place in the fridge for at least 4 hours before digging in.
We sweeten ours with agave, honey or maple syrup with a bit of fruit spread.
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