how to make yogurt

last summer i purchased a yogurt maker and was very excited to begin the process of making our yogurt. we drink raw milk, and i wanted to take further advantage of all the benefits of our raw milk by making yogurt with it as well. after two unsuccessful attempts last summer, i was discouraged and gave up on the idea for a while. as we've recently made significant, healthier steps in the way that we eat, store-bought yogurt with additives (and often with sugar!) is no longer an option for us. 

so...out came the yogurt maker and a renewed desire to learn how to make yogurt. i scoured the internet for tutorials and combined all the information i found into what turned out to be successful yogurt making! 

i made some this morning and thought i would share how i do it...

i have a yogurt maker that has seven little jars, so i just fill one jar up and dump it in this pot seven times to get the right amount. i heat the milk to 110 degrees F to preserve the good things in the raw milk, and i stir it a lot so it doesn't scorch. i use a candy thermometer to keep an eye on the temp.

 while the milk is heating, i take the lids off all the little jars and line them up on the counter next to the stove.

when the milk reaches 110 degrees F, i pour it into this pyrex pitcher (not a necessary step, but it's easier to pour it into the jars that way). 

i add two tablespoons of my yogurt starter. i either use yogurt from a previous batch i've made (it can be used to make another batch, but after a few uses, it gets weak), or i use plain yogurt from the store (i just buy a little container of it). i have used normal yogurt and greek yogurt, and have found that greek yogurt gives the homemade yogurt a thicker texture, so we prefer that kind. 

i use a whisk to mix the yogurt starter with the warm milk.

pour into clean jars.

put in yogurt maker and turn on to culture and make yogurt! i usually let mine culture in the yogurt maker for about 10 hours, then i put it in the fridge and it firms up a bit. i've heard of letting the yogurt culture for 24 hours, and i think i will leave one of these jars to culture for 24 hours and see what happens. i think it might end up too tangy for our taste, but it's worth a try!

and that is how i make yogurt. quick, easy, healthy, and cheap.

we eat it drizzled with raw honey, with frozen berries, oatmeal, or whatever else we can find to throw in. i also throw some in when i soak grains. sometimes hubby puts elderberry syrup in his. baby likes hers with mashed pumpkin and a sprinkle of nutmeg. yum.