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1
Place the milk and cream into a pot and bring to almost a boil. Making sure you don't burn the milk on the bottom of the pot (A non-stick pot if possible).
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2
Turn off heat and let cool to 115 degrees.
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3
As the milk is heating up and then cooling add 3-4 tablespoons of cultured yogurt in a cup.
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4
Let sit at room temperature (about 70 degrees).
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5
When the milk has cooled to the correct temperature, add some to the cup with the yogurt.
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6
Next stir well and then add back into the pot of milk, stir.
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7
Next take a clean glass jar/ovenproof bowl and pour the milk into it, stir well.
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8
Cover the jar/bowl with plastic wrap and then a dish cloth.
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9
Take a clip-on desk lamp (shade and with a 75 watt bulb) and point it toward the surface of the jar/bowl (about 6 inches away).
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10
Let the jar/bowl with the milk and yogurt starter incubate under the heat lamp for about 8 to 12 hours. I prefer 12 hours, with the finished yogurt having a nice tangy taste and consistency!
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11
Refrigerate!
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12
NOTE: The longer you let the yogurt stay under the heat lamp, the more tangy the yogurt will taste.
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13
The amount of yogurt starter used is another factor in the success of the finished yogurt; too much or too little is no good.
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14
Also, the environment in which you place the jar/bowl can effect the finished yogurt as well.
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15
For example, if you are placing the jar/bowl of milk in a 80-85 degree kitchen area you can reduce the time it sits under the lamp. Or in some cases no lamp is needed.
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16
Further, you can use a conventional oven which has been heated to 200 degrees and then turned off. Then place the jar/bowl with the milk & yogurt starter inside the oven for about 2 to 4 plus hour.
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17
(I have also used my microwave convection oven, but not the microwave feature).
