I like tangy yoghurt, I like Greek yoghurt. The other day I was almost out of Greek yoghurt, and I wouldn't be going to the store anytime soon. So I made up a batch of yoghurt, incubated it and when I got home from work I had a bunch of free delicious yoghurt to eat. Blah, just do it.
So this is how yoghurt is made
1 tbsp yoghurt
- Heat milk to 180F/82C. The longer you hold it at this temp, the thicker your yoghurt will be.
- Let it cool. Wait until it's 110F/43C.
- While waiting, boil jars to sterilize. (Or you can just take them out of the dishwasher when it's just finished.)
- Preheat storage area. You'll have to keep the yoghurt warm for about 8-12 hours.
- Add yoghurt to milk. Stir.
- Pour milk into jars.
- Cap jars.
- Wrap with warm towels, store for 8-12 hours.
...but what I do is, wrap the jars in towels, put them on top of the dryer in the dryer cupboard, then dry some clothes. Keeps the cupboard warm.
That's it! You need a tbsp of yoghurt to make about a litre of yoghurt. You can use the yoghurt you make to make the next batch of yoghurt too. I've read that after a few turns of doing this, that you should start with a fresh batch, but that doesn't make any sense to me. If you have a healthy, culture going, then by all means use it.
Btw, the iPhone sucks fucking dicks for taking pictures. iPhones are lame, guys. Worst phone ever.
--edit: made more yoghurt today (4th Aug 2011), did it with about 1 minutes work total, and took a bath while I waited for the milk to cool. This time, I shook up the jars to get that yoghurt dispersed in the milk. Checked on it 8 hours later and it was super thick. Success! Shake your jars!