Make custard-style yogurt

Homemade yogurt is just about infinitely customizable, and very, very easy.

This is my version of the thick, custard-style yogurt you usually get in the grocery store.

Ingredients:
A half gallon of milk
1/2 to 1 cup powdered milk
1 cup of live, active culture plain yogurt

Equipment:
Large saucepan
Candy thermometer
9 very clean plastic yogurt cups with lids
Something to stir with, like a fork or a spoon
Cookie sheet (optional)

IMPORTANT: Make sure that all of your equipment is very clean. Your goal is to create a fertile, inviting environment for the yogurt cultures, so it's important to make sure that there aren't other, unwanted cooties lurking around as well.

Step 1 Scald the milk

In the saucepan, mix the powdered milk into the milk. The powdered milk is what gives the yogurt its thick, custard-like consistency, so add more powdered milk for a thicker, spoon-eating yogurt; less for a more pourable yogurt.

Scald the milk by very slowly bringing it almost (but not quite!) to a boil. If you'd like, you can put the candy thermometer in now, to check the temperature as it's cooking. If you do want to use the thermometer at this stage, put it in the milk while it's still cold. If you put it in after it's started to scald, it will boil over and make a big mess.

At the scalding stage, the milk will start to look foamy and you'll see the tiny bubbles rising to the surface pretty quickly. This will happen at around 200 degrees F.

Remove it from the heat immediately. Once milk starts to boil, there's no stopping it.

Comments

[neffk]

After hanging yogurt in cheese cloth, it looks like this:

[bentm]

good idea here--you can also thicken it up by letting it sit in cheesecloth. Incubation: put sum water b/n 80 an 100 in a mini- or lunch cooler and put the jars in that...why bother with the coal-powered blankey? You can even put the cooler w/warm water and soon-to-be yogurt in the fridge and go away for the weekend...

[bikeNomad]

One way to ensure a good warm environment is to do what I used to do: take an electric blanket, put it in a basket or box, and wrap the yogurt containers in it. Turn it on low to maintain a warm but not-too-hot heat. This protects against drafts and gets it out of the kitchen if you want.

[lisarea]

Ooh, that's perfect. I'm going to try that next time. I think I'll try it in a cooler.