4 ounces yogurt culture (Plain yogurt, L. Casei culture recommended)
Gently heat the milk in a pot to 195 degrees
Allow it to cool to 110-120 degrees
Take ½ cup of the warm milk and whisk together with the yogurt culture in a separate bowl
Whisk the yogurt & milk mixture back into the pot with the remaining milk
Cover the pot with a lid
Store the pot in a warm place for 6-8 hours. We recommend placing the pot in a cooler with a heating pad inside. You can also try placing a jar filled with boiling water in the cooler to keep it warm.
Move the pot to the refrigerator to chill
Transfer to another container if you’d like for storage
Additional Yogurt Tips
Make sure to reserve 4 ounces of your yogurt to use as the starter for your next batch!
If you’d like your yogurt to be thicker, you can strain it in a cheesecloth. Keep the yogurt chilled while straining until it reaches your desired consistency.
We recommend replacing the yogurt starter after about 6 batches. The bacteria strains can often become unbalanced as the most competitive strains flourish. If you like how the flavor is developing you can continue using it longer.
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