Fight for Good Bacteria! Introducing Yogurt:

This is my FIRST tutorial ever! I realize that there are already a plethora of Yogurt instructions online...and here is just one more! I often get asked how I make it...and over the years I've been trying a few different methods - always looking for the shortest route! So we begin with 4-1 liter mason jars of milk (Preferably Raw)! Heat on low in a large pot of water! (The dial photo is inspired by So Wabi Sabi)For a few years I made yogurt in this yogurt maker - which, all it is, is an electric warmer! I didn't really like how it was turning out - even though the instructions were pretty simple...but if you are intent on finding one of these, I'm selling it for 5 in my online garage sale.
Back on track; heat to 180 - Not Boiling - the milk will develop a little skin on top, which you can just pinch off when it's cooled with clean fingers. I stick a meat thermometer in the middle of the water, balancing on the jars, to tell when it arrives to 180.
Then pull them out, with an oven mitt, and cool until bath-warm.

Pour a little of milk from each jar into a measuring cup; approximately the same amount from each jar. Then whisk in 4 little packs of the yogourmet (4 of the 6 packs in the above pack) into the measuring cup of the warm milk. OR, no Yogourmet? 4 Tbsp. of yogurt from your previous batch/commercial PLAIN yogurt, instead.
Pour the whisked milk back, a little in each jar, until the measuring cup is empty. And whisk each of the jars with a fork as well. These jars should all feel lukewarm!
Place their lids on - and it's time for their incubation! This can be done in a variety of places. I know of some who put theirs in the oven with the light on. For us, the best place has been a small cupboard (actually shared with the Kombucha - it's ok - their bacterias won't mix - if there weren't any lids - they might do some funky mixing of bacterias - and we don't want that!)
Then they are buried in thick towels! I place one under and around them and two over and around them....and you'll be amazed at how well these old towels provide just the right incubating environment!

GoodNight little hens - in your little nest! When it gets cooler, I've thought that it would not be a bad idea to add one of those magic bags - the fabric one, stuffed with rice or flax - that you put in the microwave, into the little incubation chamber!

And then after 12-15 hours, you say, GoodMorning, and place in the fridge to stop the culturing process. Once I forgot for 24-48 hours! - It still turned out just fine, just much more tangy-sour.

Our favorite way to eat this homegrown good bacteria, is with my Moms apple jelly. Any jam or jelly will do. We also use it as a base for smoothies. And lastly, as long as we have plenty of yogurt, you'll find plenty of cream cheese - poured through a cheese cloth or a light kitchen towel, over night, hung from a cupboard handle over a big bowl....AND then you've also made whey (what's drained)...but that can be another story, as to what can be done with that....

Have a lovely one!