ool until lukewarm. Note that the milk should not be cold. Add 3 tablespoons of the starter yogurt. Mix gently for a minute. Cover tightly with plastic wrap or lid and store in warm place 8-12hrs. In winter, I usually turn the light on in my oven and that seems to do the trick, but sometYogurt is an integral part of many cuisines the world over. Some researchers have even found that Bulgarian peasants, who consume a lot of yogurt, live very long lives.

Making yogurt at home is extremely easy. It has been done for centuries like this. There are two key ingredients in yogurt making.

1. Milk
2. Starter yogurt

Milk should not be fat free. I prefer to use full fat organic milk but have had good success with 2% milk also. Full fat milk will give you a thicker yogurt.

The starter can be any plain yogurt but with live cultures in it. This is the friendly bacteria that convert milk to yogurt. DO NOT USE FLAVORED YOGURT! Always use yogurt with live cultures in it. Check the label at the store before you buy. I prefer to use organic yogurt with live culture for my starter the first time I make it at home. For all following times I just use my homemade yogurt as the starter.

Method
You can use any kind of container to make the yogurt in. I usually use glass, stoneware or stainless steel and have not had any issues.
Boil half-gallon milk. Cool until lukewarm. Note that the milk should not be cold. Add 3 tablespoons of the starter yogurt. Mix gently for a minute. Cover tightly with plastic wrap or lid and store in warm place 8-12hrs. In winter, I usually turn the light on in my oven and that seems to do the trick, but somet

in yogurt making.

1. Milk
2. Starter yogurt

Milk should not be fat free. I prefer to use full fat organic milk but have had good success with 2% milk also. Full fat milk will give you a thicker yogurt.

The starter can be any plain yogurt but with live cultures in it. This is the friendly bacteria that convert milk to yogurt. DO NOT USE FLAVORED YOGURT! Always use yogurt with live cultures in it. Check the label at the store before you buy. I prefer to use organic yogurt with live culture for my starter the first time I make it at home. For all following times I just use my homemade yogurt as the starter.

Method
You can use any kind of container to make the yogurt in. I usually use glass, stoneware or stainless steel and have not had any issues.
Boil half-gallon milk. Cool until lukewarm. Note that the milk should not be cold. Add 3 tablespoons of the starter yogurt. Mix gently for a minute. Cover tightly with plastic wrap or lid and store in warm place 8-12hrs. In winter, I usually turn the light on in my oven and that seems to do the trick, but somet

in yogurt but with live cultures in it. This is the friendly bacteria that convert milk to yogurt. DO NOT USE FLAVORED YOGURT! Always use yogurt with live cultures in it. Check the label at the store before you buy. I prefer to use organic yogurt with live culture for my starter the first time I make it at home. For all following times I just use my homemade yogurt as the starter.

Method
You can use any kind of container to make the yogurt in. I usually use glass, stoneware or stainless steel and have not had any issues.
Boil half-gallon milk. Cool until lukewarm. Note that the milk should not be cold. Add 3 tablespoons of the starter yogurt. Mix gently for a minute. Cover tightly with plastic wrap or lid and store in warm place 8-12hrs. In winter, I usually turn the light on in my oven and that seems to do the trick, but somet

t time I make it at home. For all following times I just use my homemade yogurt as the starter.

Method
You can use any kind of container to make the yogurt in. I usually use glass, stoneware or stainless steel and have not had any issues.
Boil half-gallon milk. Cool until lukewarm. Note that the milk should not be cold. Add 3 tablespoons of the starter yogurt. Mix gently for a minute. Cover tightly with plastic wrap or lid and store in warm place 8-12hrs. In winter, I usually turn the light on in my oven and that seems to do the trick, but somet

ool until lukewarm. Note that the milk should not be cold. Add 3 tablespoons of the starter yogurt. Mix gently for a minute. Cover tightly with plastic wrap or lid and store in warm place 8-12hrs. In winter, I usually turn the light on in my oven and that seems to do the trick, but sometimes it might take a few more hours. In summer, you can’t really make a mistake unless you forget about it and it turns too sour. In really hot and humid places check if its done after 6-8hrs. When the consistency is kind of solid when you tilt the bowl it is done.

Here are some ways to keep the warmth specially in cold winter days.

• Leave the oven light on in the oven and place covered bowl in oven. (Do not actually switch on the oven).
• Turn on oven to 175 F and turn it off. Now place the bowl in oven and keep closed till ready.
• Place tray of hot water in the lower shelf of oven and then place the bowl on the upper shelf.

You can store the yogurt in refrigerator for week or more.