Homemade Yogurt

The oven is a good place to set yogurt because it’s well insulated. If your oven has a gas pilot light, turning it on at the lowest setting for a few minutes and then turning it off should provide enough heat. If you have an electric oven, warm the oven briefly, turn it off, and place a pan of boiling water in the bottom before putting the yogurt inside.

4 cups whole or low-fat milk

0.25 cup yogurt with live active cultures

1. In a small saucepan over medium heat, bring the milk to a simmer (small bubbles will appear around the edges of the liquid). Reduce the heat until the milk is steaming and foamy, but not bubbling.

2. Adjust the heat to keep the milk at 185° for 30 minutes. (Use a kitchen thermometer to measure temperature.) Stir frequently, and do not let the milk boil.

3. Remove the pan from the heat, and let the milk cool to 112° (lukewarm), which will take about 30 minutes.

4. Whisk in the yogurt until well incorporated. Pour the mixture into clean glass jars, cover with lids or plastic wrap, and place them in the oven (see note at the beginning of this recipe) or in another warm place for 6 to 8 hours.

5. Once the yogurt is thick and set, place the jars in the refrigerator; they’ll firm up further as they chill.
Makes about 3.5 cups