I bought a simple yogurt maker off Craigslist. It's Euro Cuisine, and is basically a small incubator. It comes with 7 glass jars, and holds the yogurt at a constant temperature for however long you set the timer. I love it because I only paid $15 for it (I think they are $20-$25 new), and I can set it when I go to sleep & wake up to fresh yogurt.Originally Posted by reader99
I also use the thermometer I got for use with my espresso machine - the one I use when foaming milk. It's a metal one with a clamp, and I use it while heating the milk.
My process:
Heat milk to 180 degrees while stirring constantly for 2 minutes. I use 36 oz of whole organic milk, & add 1/2 cup maple syrup for a touch of sweetness.
After 2 minutes, then cool to 110 degrees. I do this by immersing the sauce pan into a larger pot filled with cold water & ice, and stirring until the temp drops to 110.
Remove and add the 'mother' yogurt. I use Nancy's whole milk organic, and add 6-8 oz. to the milk. More 'mother' yogurt makes mine tangier, which I like. Whisk in rapidly to make sure there are no lumps.
Pour the mix into a pyrex glass measuring cup to pour into the small bottles. I have them on the counter, because if I drip, I don't want it in the yogurt maker - it would be messy. I fill the jars till about 1/4" from the top, put them in the yogurt maker, and top off to the very brim with a small ladle.
Put the lid on the yogurt maker (not the plastic lids on the jars - that's for storage in the frig when they are done), set the timer, and anticipate amazing homemade yogurt in 7-9 hours.
Clean up!
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