-
1
Turn on the light in oven and leave on.
-
2
Measure and pour milk into a medium saucepan.
-
3
When it is warm, add sugar, and vanilla extract.
-
4
Gently stir.
-
5
(you can taste it now to see if you like the flavor and adjust to your liking)
-
6
Heat on medium (7 mark on conventional stove) until just before boiling point.
-
7
Stir frequently.
-
8
If you have a candy thermometer, the temperature should reach to 175-180 degrees after you stir it.
-
9
Turn off heat and remove from the stove and allow to cool.
-
10
If a skin forms, remove it.
-
11
Allow milk to cool until temperature drops to between 110 and 120F.
-
12
This would feel like the temperature of a baby's warm bath water.
-
13
(place a drop on the underside of your wrist to check temperature if you don't have a candy thermometer.)
-
14
Another way to tell if it's cooled enough, is to put your hand on the side of the pot.
-
15
If you can keep your hand there without it burning you, it's cool enough.
-
16
In a measuring cup or small bowl mix a bit of the cooled milk and the starter yogurt together.
-
17
Add to the rest of the milk and stir well.
-
18
You may use yogurt from a previous batch of your own homemade yogurt.
-
19
Pour milk into a large glass or ceramic bowl or container.
-
20
Cover container with a clean hand towel and place in the warm oven and leave the light on.
-
21
Allow to incubate for 10 hours.
-
22
(DO NOT OPEN OVEN DOOR DURING THIS TIME)
-
23
After the 10 hours, chill the yogurt.
-
24
The longer you leave it in the oven will result in the yogurt becoming more tart.
-
25
It is your choice to strain off the whey or stir it back in.
-
26
Straining makes the yogurt thicker and less tart resulting in Greek yogurt.
-
27
To strain, very carefully pour yogurt into a cheesecloth-lined strainer which has been placed over a deep bowl.
-
28
Let yogurt sit in the strainer in the fridge until the yogurt is reduced by approximately half, or to the desired thickness.
-
29
Time will vary according to the thickness of the yogurt out of the oven and your own preference regarding texture and sourness.
-
30
Tip the strainer or stir very gently if whey has pooled on top while straining.
-
31
*(see note)
-
32
Empty whey from bowl and pour yogurt out of strainer back into the original bowl.
-
33
Use a good whisk to beat until smooth.
-
34
Add milk if yogurt is too thick.
