Nothing goes better with a bowl of home-made granola than home-made yogurt. Oh my my.
Making yogurt is about a scientific as I can get. I’m talking sterilization, bacteria, monitoring temperature, incubation…
No, actually, its pretty simple.
1. heat milk to kill any existing bacteria. I recommend putting your pot of milk, inside a pot of water which you place on the boiler, less risk of burning. Heat it 180 degrees F.
2. let milk cool down to between 110-120 degrees. Add 1/2c powdered milk if you desire thick yogurt.
3. next add, in a jar put several Tbs of fresh, plain yogurt (or from your last batch). Add a couple Tbs of your warm milk. Mix. Then add the rest of your milk. Mix.
4. heat your oven to about 125 degrees, turn it off but leave the light on. Put in your jar of milk + bacteria.
5. Now give your milk some privacy, the bacteria are basically going to have a big orgy and reproduce like there’s no tomorrow. In about 6 hours, they’ll have transformed your milk into delicious yogurt!
For more detailed directions I recommend consulting this fabulous wiki how page .
And as always, I recommend organic, hormone free milk form happy free range cows.