This is the easiest way to make your own fresh yogurt. I make it everyday- it's just that simple! It has saved me so much money and you can also just as easily make a spreadable yogurt cheese from the technique.
Whole milk produces a bit more than non-fat and is also quite a bit thicker when finished. I like a really thick yogurt so I usually strain out a lot of the whey when I'm done. The whey strains out quicker in the non-fat than the whole, but again you're left with less of a yield that way.
- a large pot
- a glass jar with a lid (sterile)
- a starter (can be a couple tablespoons from store bought yogurt with live cultures)
- a spoon (sterile)
- a candy thermometer (optional)
- a wash cloth (optional)