In spite of coaching by a couple of excellent yogurt makers, I had a lot of difficulty making yogurt. Finally I succeeded, using the following technique.
Yield: Makes 4 cups.
- 1 liter organic milk (use whole or 2%)
- 2 tbsp plain organic yogurt or kefir culture at room temperature
- In a saucepan, heat the milk over medium heat until it foams up. Turn the heat off and let the milk cool to about body temperature. (Test the temperature with your finger or a kitchen thermometer; the milk should cool down to about 100°F.)
- Pour the cooled milk into a sterilized glass jar or ceramic bowl. Mix in the yogurt or kefir. Cover he jar with a lid and put it in a warm place where there is no draft. For example, you can put it in an oven with only the oven light on. The light gives just the right amount of warmth needed to activate the yogurt. Do this in the evening, and in the morning you will have fresh yogurt.
Recipe Source: Thirteen Moons by Louis Racine