Homemade Yogurt

Last year I became interested in making my own yogurt. We always went to Trader's Point Creamery to purchase their yogurt, so I wanted to try and make my own. Just like Trader's Point, I want a yogurt free of preservatives and other unnecessary additives. I also started to like greek yogurt, so I began researching, purchased a yogurt maker, and came up with the following:

• You will need a high sided saucepan, a pitcher, and a whisk.
• These utensils need to be thoroughly washed with warm water and soap and dry before you start.
• To make yogurt, pour 7 glass jars (equal to 1.3 liter or 42oz) of fresh, pasteurized milk (it can be whole milk, skimmed, semi-skimmed, or soy milk) into the high-sided saucepan.
• Heat the milk to 180F/82C or until it boils and starts to climb the side of the saucepan, do not over-boil.
• Remove the saucepan from heat and allow the milk to cool to lukewarm (43C or 110F). To speed up the cooling down process, place the saucepan in cold water.
• Stir in one glass jar (equal to 170g or 6 oz) of plain yogurt with live active culture, with 16oz of the lukewarm milk in a separate bowl until the yogurt is dissolved and you have a smooth mixture. Then empty the contents back into the rest of the lukewarm milk and mix well. (The plain yogurt can be either purchased from a store or from a previous batch of homemade yogurt. I bought the first one, but now always use my own.
• Pour the mixture into the seven jars of the yogurt maker.
• Place the jars, without the lids, in the yogurt maker.
• Cover the yogurt maker with its clear cover and follow the timing instructions.
• It takes 7 hours to make yogurt with whole milk.
• Cover the jars with the lids and store in the fridge.
• You may choose to add any flavorings. I like adding either a teaspoon of honey or a few drops of rose water just before I eat it.

Have a wonderful weekend and for those of us on Spring Break, enjoy!