Yogurt is a simple dairy ferment that requires a constant temperature for 100F/45C. Once that part is managed, the rest is dead easy.
Ingredients:
1 Q dairy milk (cow, goat, etc.)
2 T starter culture (yogurt from a previous batch, preferably local organic - the CoOp or farmers market are great sources)
Equipment:
thermometer
saucepan
yogurt maker/ environment that will hold 110F/45C for over 4 hrs, and up to 8.
Method:
Heat milk in the saucepan to 180F for 20 min. This sterilizes the milk so the culture you add has a head start.
Cool the milk to 110F, stir in the starter culture and whisk to incorporate
pour the cultured milk into the yogurt maker and set for 6-8 hours. Do not jiggle or disturb.
refrigerate until chilled
