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By request, here is the yogurt recipe I use (found in the Tightwad Gazette).
1 quart of milk
1/2 c. dry milk powder (I have omitted this and increased the milk with no problem)
2 T. yogurt with live cultures (room temperature)
Blend dry milk into milk. Heat to 180 degrees, then cool to 115. Add a small amount of this milk to the yogurt - whisk to combine, then add to the rest of the milk - whisk again. Pour into a quart jar, screw on a lid, place on a heating pad set on "low", cover with a towel, and cover that with a large soup pot. Incubate for 8 hours (do not move or touch).
* Instead of the heating pad, I pour mine into an insulated thermos. I then wrap a towel around it and cover it with a pot, just to be safe
There is a lot more information on yogurt making in the Tightwad Gazette. I would recommend reading the article, or a similar one, before starting as there are a lot of variables. I use the plain yogurt in baking, or mix it with jelly for the kids.
1 quart of milk
1/2 c. dry milk powder (I have omitted this and increased the milk with no problem)
2 T. yogurt with live cultures (room temperature)
Blend dry milk into milk. Heat to 180 degrees, then cool to 115. Add a small amount of this milk to the yogurt - whisk to combine, then add to the rest of the milk - whisk again. Pour into a quart jar, screw on a lid, place on a heating pad set on "low", cover with a towel, and cover that with a large soup pot. Incubate for 8 hours (do not move or touch).
* Instead of the heating pad, I pour mine into an insulated thermos. I then wrap a towel around it and cover it with a pot, just to be safe
There is a lot more information on yogurt making in the Tightwad Gazette. I would recommend reading the article, or a similar one, before starting as there are a lot of variables. I use the plain yogurt in baking, or mix it with jelly for the kids.
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