After much trial and error I figured out just the right steps and ingredients to make delicious yogurt and so of course had to sketch the process. I wanted to make my own yogurt so that I could get the mild, creamy flavor I like without adding more plastic to the landfill; I already have a lifetime supply of empty yogurt containers.
48 oz. Organic 1% Milk
6 oz. yogurt at room temperature (I like Clover 1.5% Plain Yogurt) or use 1 cup from previous batch
2 T. Organic powdered low-fat milk (optional)
1 Quart measuring cup
2 Quart Pyrex casserole dish
Pour 48 oz. of milk into Pyrex casserole dish, or pot (if using stove)
Cook until 180° F. (almost boiling, 15 minutes in my microwave)
Remove from microwave and allow to cool until 110° F. or room temperature. If skin forms on top, use a fork to skim it off.
Pour a cup or so of the milk into the 1 quart measuring cup.
Whisk the 6 oz. container of yogurt (should be at room temperature) and the powdered milk (optional) into the milk in the measuring cup.
Pour the milk/yogurt mixture back into the big bowl of milk and whisk all until completely blended.
Pour the mixture into the individual jars.
Put the dome lid on the yogurt maker and set timer for 8 hours.
When it turns off, place lids on jars and put in the refrigerator to cool.
When cold, eat as is or add fresh fruit.
*The Waring Pro Yogurt Maker comes with reusable plastic containers but I replaced them with 1 cup glass canning jars which are more appealing. I eat the yogurt right out of the jars, wash them and use them again. The Waring helps to make the process simple: it has a timer and holds the yogurt at the right temperature for the number of hours you set it to run and then it turns off. The longer it “cooks” the more tart it becomes. But you don’t really need equipment to make yogurt; you can use a thermos, an oven pilot light or even a crock pot, but for consistent results the Waring is great.