Recipe(tried): Making Yogurt

Janice, I usually make yogurt using a yogurt maker because my apartment is warm enough only in midsummer. In my method, I heat milk to just boiling, let it cool until it's about 105 degrees or less (such as you would for yeast) and mix in starter from yogurt. I pour it into a bowl, cover the bowl with a tea towel and place it on top of my refrigerator overnight (warmest place in the kitchen). Otherwise, I just pour it into my yogurt maker jars. It occurred to me that my method may be overkill--just heating it to the correct temperature is probably adequate. You can cover the bowl with other covers, but be sure not to seal it since the yogurt needs oxygen.

I have never used the yogurt cultures that you get at health food stores. Plain yogurt from the grocery store works just fine.

Here are two methods that don't require special equipment.

Thermos Method

Fill a large mouth thermos almost to the top with milk that you have warmed (between 95 and 105 F degrees). Mix in 2 tablespoons of plain yogurt. Put the lid on and wrap the thermos tightly with several towels to help hold in the heat. Place the thermos someplace warm (not the oven) and leave over night.

Oven Method (have not tried this method)

Pour a quart of warm milk into a casserole dish, along with 3 tablespoons of plain yogurt. Mix it in well, and put the lid on the casserole dish. Place it inside an oven that has been preheated to 100 degrees F. Turn the heat off, and let the yogurt remain inside the oven for 12