- Heat 1 quart milk (cow's, goat's, soy, or rice) slowly to near boiling, about 185 degrees. Stir frequently to prevent scalding.
- Cool milk to about 112 degrees.
- Add 2-3 tablespoons room-temperature plain yogurt, or one packet of freeze-dried yogurt starter, and stir. For thicker yogurt, add ¼-½ cup nonfat powdered milk (optional).
- Incubate yogurt at 108-112 degrees for four to eight hours. Use a towel-covered heating pad set on medium (or an electric yogurt maker) to keep temperature steady. The longer it sits, the firmer and tangier the yogurt becomes.
- Stir yogurt and pour into sterilized glass jars.
- Refrigerate for 12 hours to stop acid development; it will keep for a week refrigerated. Eat plain or add your favorite fruit or sweetener. Then use some of the homemade yogurt as starter for your next batch.
Make yogurt
