First off, I use a recipe that uses all powdered milk and water and no fresh milk. That is mostly because I have a lot of powdered milk already and we go through fresh milk pretty quickly. The nice thing about using powdered milk is that I don't have to heat it up and then let it cool down, I can just get it to the second temperature and I'm all set. I'm sure if you want to use fresh milk, you certainly can and it will turn out great. Secondly, I have a yogurt maker that holds two quarts. You do not need one of these at all... you can use a crock pot even (for directions on using your crock pot, go here).
To start, you will need:
2 1/4 cups powdered milk
2 quarts water (between 108 and 112 degrees. I use my tap water as hot as it will get.)
Add the powdered milk and about half the water to your blender and blend until smooth. Pour into a large pitcher and add the rest of the water to get the last of the powered milk out. Pour into the pitcher with the rest of the milk. Using a candy thermometer, make sure the milk is between 108 and 112 degrees. If it is too hot, let sit and cool for a few minutes.
Before we move on, I want to talk about what kind of yogurt you want to use as your culture. You want to make sure it is plain, unflavored and has active cultures in it. I used Chobani this time, but I have used Dannon before with success. You should be able to look on the back of the container and see where it lists the live cultures.
Now, you want to let it chill in the fridge for at least 8 hours. Warm yogurt is not like warm bread... it does not taste very good.
Maddy had a caramel apple yogurt. She didn't even notice me taking her picture.
So, there you have it! Pretty easy, huh? If you have any questions, let me know and I will do my best to answer them for you.
Here is the recipe all together for you.
2 1/4 cups powdered milk2 quarts water
Mix the powdered milk and about half the water in your blender until smooth. Pour into a large pitcher and add the rest of the water to your blender to get the rest of the powdered milk out. Pour into the pitcher with the rest of the milk. Using a candy thermometer make sure the milk is between 108-112 degrees.
Mix ½ cup plain yogurt with 2 cups of the warmed milk. Mix the tempered yogurt mixture into the rest of the milk. Pour into yogurt maker and plug in and let sit until set; about 6-8 hours. Put in fridge for at least 8 hours to cool. Enjoy!