Homemade Yogurt

I recently rediscovered how much I enjoy plain yogurt or greek yogurt for a quick breakfast or snack and now with more frozen yogurt chains serving tart and tangy yogurt (like Pinkberry) I can enjoy a delicious yogurt-y dessert too.  I especially enjoy greek yogurt with either strawberries and blueberries, or nuts and honey (for an added bonus, with a few drops of vanilla extract).  Today's recipe is how to make homemade yogurt, it is actually quite easy - provided you have a little time.

Ingredients:
-6 tbs Plain (unflavored) yogurt (previously made or store bought)
-1 Gallon Milk (of your desired fat percentage)

I like using non-fat milk and yogurt but for a richer, creamier texture you can use 2% or whole milk.

First - reserve a few (~3) tablespoons of milk and mix with the 6 tbs of yogurt - this is your starting culture.

Pour the remaining gallon into a large pot (I used a dutch oven because it retains heat really well and I don't have to pour my yogurt mixture into a second bowl or pan later.  If you use a regular pot, it is ideal to pour the yogurt into a glass or ceramic bowl to set overnight).

Heat the yogurt till just before it is boiling - you will see steam and frothing (the temperature should be ~180⁰ if you have a thermometer).  Be very careful to keep stirring the milk as it may burn on the bottom of the pot.

Once the milk is heated, set it aside to cool (if not using a dutch oven, pour milk mixture into your glass/ceramic bowl).

The milk should cool to about 105-110⁰ - warm but not hot so that the cultures in the yogurt will not die when they are added.

Stir in the reserved yogurt mixture to your warmed milk.

Cover and wrap in a large towel and let it sit in a warm area overnight for up to 12 hours (do not place near an air conditioner vent).  I let mine set on the kitchen counter.

The next day voila: Yogurt!

The yogurt is ready as is and usually can be stored for about a month or so (I've never had it sit longer but just make sure it smells like yogurt and has no mold).

In order to make Greek Yogurt - just strain your freshly made yogurt for 5 hours or longer in the fridge.  The  excess water will drain and the yogurt will be nice and thick.

Enjoy however you like!