Yogurt

Yogurt is one of the simplest dairy items that can be processed in any family kitchen without the use of a lot of expensive special equipment.  You will need a quantity of milk equal to the amount of yogurt you desire to make, a meat thermometer, a tablespoon of good quality plain yogurt per quart of milk, containers with lids that will hold the yogurt as it is culturing (mason jars work great), and an insulated cooler/ice chest.

Begin by heating the milk to between 110 and 120 degrees.  After the milk reaches this temperature range, remove it from the heat source and mix in one tablespoon of plain yogurt per quart of milk.   This yogurt mixture can then be poured into the containers, lids placed on, and then placed in the cooler.  Pour water in the cooler that is about 120 degrees to create a water bath that reaches the top of the jars.  Close the lid and allow the yogurt to culture for 8 to 36 hours.  Be sure to monitor the temperature of the water every few hours especially if you are choosing a longer culturing time.  As the culturing time increases, the amount of active live cultures increases thus increasing the probiotic content of the yogurt.  However, it also increases the tanginess of the yogurt, which may or may not be as palatable to newcomers to the world of homemade yogurt.  We generally suggest to families that are making yogurt for the first time to culture it for about 10 to 12 hours. 

We have also seen recommendations by some to add plain kosher gelatin or powdered milk to the yogurt mixture before fermenting to make a thicker yogurt that is more similar in consistency to store bought yogurt to help your family transition.