Oven Yogurt Making
Makes 1/2 gallon
1/2 gallon milk
1/2 cup instant dry milk powder
1 Tablespoon good vanilla
1 6 oz. container yogurt with active cultures (first batch after that save some of your own)
Thermometer
Large, heavy, pot
Electric stove with light or gas stove with non-auto pilot light. Can also use a heating pad/towel/and box to cover. I have also seen recipes using a crockpot heated, then turned off and wrapped in a huge towel. Would be easy to bring the heat up on that setup.
Place milk in pot and add dry milk powder. Stir well.
Heat milk to 180 degrees, stirring now and then so bottom doesn't burn.
Fill sink with ice cold water and place pot inside sink or cool on counter if you're patient. It takes time. Cool down to 110-112 degrees. Add vanilla. Add yogurt and stir well.
Fill containers of your choice. I use jelly canning jars or glass quart jars. They don't need to seal, just be covered. Place in a 9 x 13 pan partially full of hot water (for canning jars). If I use quarts, I use a Dutch oven to hold the water and jars.
Heat oven to 110-115 and turn off. Turn on oven light.
Place yogurt in oven on upper rack and check oven periodically to make sure it stays about 110 degrees. If the temp seems to low, I add very hot water to the pan. I use a candy thermometer and check the temp of the water.
Yogurt will be "done" in 4-6 hours but you can let it incubate for up to 12 depending on how tart you like it and how much beneficial bacteria you wish it to have.
It won't be overly thick. If you want it thicker, place it in a strainer with a coffee filter or fine cheesecloth. I don't mind it soft. Save the whey if you do strain it.
Serve plain or with any kind of fruit.
Hello, Judyfry. From another Judy born when Judy Garland was singing 'Over the Rainbow'.