I love yogurt, plain yogurt, not the sickly sweet kinds with fruit or flavored. I love a little tang and the purity of freshly made yogurt and the Greek yogurt in the grocery store can be very nice tasting, although you have to be careful to avoid milk from cows that have been given growth hormone.
I have used goat milk bought at the grocery store and lately have been using whole cow’s milk from local cows that is non-homogenized and low pasteurized (and no growth hormone). You don’t need a yogurt maker, but they are inexpensive and super easy to use. Here is a basic recipe. Some recipes use dried milk to thicken the yogurt, but I find that I don’t need that with the whole cow’s milk I am using.
Yogurt using the quart Salton yogurt maker
1 quart of milk
1/2 cup plain yogurt
Plug in the Salton yogurt maker.
Put the milk in a pot and heat to just under boiling. I use a medium-high heat and stir often to avoid scorched milk in the pot bottom. Use a thermometer periodically held slightly above the bottom of the pot and bring the temperature up to around 180-190 degrees F.
Remove from heat and allow milk to cool down to around 100-110 degrees F. Remove any skin that has formed on the milk. Add the 1/4 – 1/2 cup of plain yogurt as a starter and gently stir into the milk. This can be plain yogurt from the grocery store or yogurt from your last batch.
Pour the milk into the Salton inner container, put on the lid and place in the yogurt maker. Place the second lid on the maker and leave for 10 hours. Remove from the maker and put in the fridge. This recipe results in a thick, Greek style yogurt with no need to further strain or thicken it. Enjoy.