DIY Homemade Yogurt
It may be hard to understand why we would put a "yogurt" post in a "living green" section, so let me bridge the gap. Living green is more of a lifestyle - it's learning how to do some things (although you don't have to do it all, and you certainly get to pick and choose what you do) on your own. For many, it goes hand-in-hand with self-sustainable living. For others, it means living with as little mark on the environment - and, even plastic yogurt containers count.
Making yogurt is a rather simple process. It takes a little bit of time, but requires little "hands-on" time. There are plenty of resources with a variety of recipes, but this recipe is an accumulation of several that I've re-written with my friend, Sara's permission.
What You Need To Make Yogurt
*All items must be incredibly CLEAN. The yogurt process is all about growing good bacteria, but it will be the right conditions for bad bacteria to grow, too, so starting with sterile jars and utensils is crucial.*
- An ice cube tray
- A container of your favorite yogurt (You will need this for your "starters")
- Stirring Spoon
- 2 Quarts Whole Milk
- Dairy Thermometer (technically, you can use any kitchen thermometer that goes up to 185 degrees F)
- 2 Quart Canning Jars
- Stainless Steel Pot
- Incubator (or an insulated bag that will hold your jars and a heating pad and some towels)
Tips For Making Yogurt
- Make sure all of your equipment is STERILE
- Never use plastic - only glass, stainless steel, or ceramic
- Buy your favorite yogurt and divide it up into an ice cube tray and freeze it. Then, store them in a ziploc freezer bag. These are the perfect sized starters for your yogurt.
- Whole milk makes thicker yogurt
How To Make Yogurt
1. Wash dairy thermometer, a spoon, and two quart canning jars with lids. (Just to be safe, I boil the jars and spoon while moving on to step 2. Then let them cool some before putting in the frozen yogurt cubes in step 3)
2. Heat milk to 185 degrees slowly. Do NOT let it get any hotter
3. Take the pot of milk off the burner and let milk cool down to approximately 115-120 degrees. This will take a while. While milk is cooling, put yogurt starter in jars. Use one or two ice cubes of starter per quart jar.
5. Stir milk-yogurt cube combo.
6. Put lids on jars.
...I made my incubator up with what I had on-hand. I put a heating pad on low in an insulated lunchbox type thing and a dishtowel on top. You need a place that can keep the yogurt consistently 95-110 degrees for 10-12 hours. I put my thermometer in so I can check the temperature and adjust the heating pad, if necessary. 
8. During the incubation period it is important not to move the yogurt or let it get too hot or cold. Any of those things can kill or inactivate the cultures. Other than that, there's nothing you need to do....
just let it incubate all day without being disturbed. This is the hardest part of making yogurt – denying that urge to "check on it” as it incubates.
It works for me to make yogurt first thing in the morning and put it in the fridge just before bed. All day incubation is just the right thickness for us.
