So, I got the consistency right w/ this last batch. This is definitely more of the consistency I was looking for. So it's rather lengthy, but here's the recipe I used:
What You Will Need
• To make about 4 cups of yogurt, you'll need the following ingredients and equipment. **I doubled this**
Ingredients
• 1 quart milk (skim, 1%, 2%, or whole)
• 1/3 cup nonfat dry milk (optional; will result in a thicker yogurt with a higher protein content)
• 2 to 3 tablespoons plain yogurt with active cultures
o You can use store-bought yogurt as a starter for your first batch; once you have produced your own yogurt, you can use a portion of your stock to culture subsequent batches
• Sweeteners and flavorings, if desired
o See the flavorings section for ideas
Equipment
• Double boiler
• Metal spoon (which you can sterilize)
• Candy thermometer
• 1 quart-size container or 4 or 5 cup-size containers to hold finished yogurt, with lids
o Plastic wrap if container(s) do not have lids
• Dish towel
• One of the following: slow cooker; oven; heating pad and cutting board; or cooler
• Refrigerator
Step 1: Sterilize Your Equipment
• Make sure everything you're going to use to make your yogurt is extremely clean!
1. The easiest way to ensure that your equipment (saucepan, bowls, heatproof yogurt containers, utensils, etc.) is scrupulously clean is to run it through a dishwasher with a heated drying cycle.
2. Alternatively, wash your containers and tools well in warm water with dish detergent and let the dishes air-dry.
3. Then fill containers with boiling water and let them stand until you are ready to fill them with yogurt.
Step 2: Heat Your Milk
• Even if you use pasteurized milk, it will require sterilization due to the bacteria it contains.
1. Fill the bottom of a double boiler with water and bring to simmer over medium heat.
2. Pour milk into top of double boiler.
o Add nonfat powdered dry milk if using.
3. Heat milk slowly, stirring continuously with a metal spoon, until small bubbles gather around the perimeter and steam rises from the surface.
4. The temperature of the milk should be between 180 degrees F and 200 degrees F.
o Do not allow milk to boil.
5. Keep milk at this temperature for approximately 10 minutes, stirring frequently with a metal spoon.
o Be sure to stir up from the bottom of the pot so the milk at the bottom doesn't scorch.
Step 3: Add the Culture
• Once it has been sterilized, you must bring the temperature of the milk down so that the heat doesn't kill off the beneficial bacteria in the warmed starter culture.
1. Bring your starter out of the refrigerator so it can reach room temperature.
2. Remove the top pan of the double boiler and place in the refrigerator.
o Alternatively, place it in a pan of very cold water, making sure that no water rises over the side and mixes with the milk.
3. Keep checking the temperature of the milk every few minutes.
4. You don't want to add the starter until the milk has dropped to below 120 degrees F, but do not let the milk fall below 100 degrees F.
o The ideal temperature at which to add the starter is approximately 110 to 112 degrees F.
5. When the milk reaches 115 degrees F, remove from refrigerator or water bath and stir.
6. Remove about a cup of the milk.
7. Stir 3 tablespoons plain yogurt with live active cultures into the cup of milk.
8. Stir this back into the pot of sterilized milk.
9. Your milk has now been cultured, or pitched.
10. Cover the cultured milk.
Step 4: Incubate the Bacteria
• Incubating the beneficial bacteria in your yogurt is the trickiest part of the whole procedure. If the temperature of the milk mixture is too low, the bacteria won't grow enough to produce yogurt. If the temperature is too high, however, it will kill the bacteria. There are a few methods you can use to regulate the temperature of your milk mixture as it turns to yogurt. Whichever method you choose, be sure to keep an eye on the temperature (use your thermometer!) to make sure it stays within the necessary parameters. Also, for the best results, your developing yogurt should be kept as still and undisturbed as possible.
Oven Method
1. Turn oven to 170 degrees F.
2. When oven comes up to temperature, turn oven off, wait 5 minutes, and place milk mixture inside.
3. For ideal incubation, maintain a temperature of about 110 degrees F inside the oven.
4. Use an oven thermometer or your candy thermometer to monitor the temperature inside the oven.
5. Do not let the oven temperature drop below 100 degrees F.
6. Let incubate for 5 to 7 hours.
Step 5: When Yogurt Is Done
• After the estimated incubation time has elapsed, check your milk to see if it has turned into yogurt. The longer the yogurt remains warm and still, the thicker and tarter it will become.
1. If the yogurt appears to be set and feels slightly firm, it's done.
o It will continue to thicken as it cools.
2. If you haven't already done so, spoon the yogurt out of the top of the double boiler and into the sterilized storage containers (e.g., a large mason jar or several individual-size yogurt cups).
3. Cover each container of yogurt with a tight-fitting lid or plastic wrap.
4. Store in the refrigerator for no more than 10 days
