Home-made Yogurt Recipe

How to make it

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• Whisk together the milk and dry milk powder in a large sauce4pan and heat the mixture slowly to simmering, stirring it almost constantly; it should reach a temperature of at least 180 F. Set aside, covered, to cool to 110 F, or until a drop feels only faintly warm when dribbled on the inside of the wrist (and you thought your baby-bottle-making days was over!) Remove any skin that has formed on the top of the milk.
• Whisk the yogurt smooth in a bowl that has just been rinsed out with boiling water, then whisk in the lukewarm milk.
• Cover the bowl and keep the contents warm; either wrap the bowl in several layers of heavy towels; or set the bowl in an oven warmed only by a pilot light (the oven temperature should be around 100 F); or set the bowl in a pan of warm (100 F) water, overwrap the whole works in terry towels or other thick cloth to retain warmth, and replace the water from time to time to maintain its temperature. The yogurt may reach a custard-like consistency in as little as 4 hours, so begin to check it at that point. For the mildest flavour, refrigerate the yogurt as soon as it has coagulated softly (it will be jiggly when the container is shaken a little); it will become firmer after chilling. Let the yogurt incubate in the warmth longer to increase its tartness.
• Refrigerate the yogurt, closely covered and without disturbing the curd, for several hours or overnight before serving it or making yogurt cheese. It keeps well for at least 2 weeks in the fridge.