I have been trying for years to make good homemade yogurt with varying degrees of success. I finally borrowed my neighbors electric maker and voila – the yogurt is nearly perfect every time.
First heat your milk up to between 110 and 115 degrees. If I am mixing in cold yogurt as a starter then I go a bit above 115.
Once your milk is heated then add in a couple of spoonfuls of active culture yogurt or yogurt starter.
Next pour into the little glass cups that come with the maker, put the lid on and plug it in.
The directions said to leave it for 12 hours but I like really firm and sour yogurt so I left it for about 18 hours. I used a Greek yogurt as a starter and wonder if different starters would develop at different rates?
I like a bit of jam in my yogurt. This strawberry from last summer is especially good.
All ready to eat!
read more about yogurt maker information。