I just made 2 quarts of yogurt for the first time yesterday and it's
awesome! I saved an article from a recent issue of New Beginnings (La
Leche League) where a mom wrote very detailed instructions on how she
makes yogurt. I read that and the instructions in Nourishing
Traditions. I heated raw milk to 180 degrees using a candy thermometer
and then cooled it to 110 degrees. I mixed a little with about 1/4 cup
of Rainbow Acres yogurt mixed with Fage Greek yogurt (my kids like the
thick stuff) and then mixed it into the batch of heated milk. I poured
it into the plastic containers I had leftover from previous purchases
of yogurt or kefir from the farm. I set a tea towel on the counter and
put my heating pad in the middle of it on low, then placed the
containers in the middle of that and wrapped all up with the tea towel
and secured with some chip clips at the top. It was a nice cozy
cocoon. I never measured the temp but trusted that since it felt warm
to my hand and not hot that it was ok. I left it overnight (I wrapped
it up at about 6pm so it was a little over 12 hours) and this morning I
unwrapped it to find thick creamy tangy cream on the top yogurt. I
took a whisk and mixed it all up so the cream was incorporated and
popped them in the fridge (after putting a big dollop on my pancakes
and applesauce). MMMMMMM good!

--- In WAPF-Anne-Arundel-County@yahoogroups.com, "Sotirakos, Erika T."
<ERIKA.T.SOTIRAKOS@...> wrote:
>
> I haven't tried this but thought I would pass it on:
>
>
>
> Homemade Yogurt
>
>
>
> I like to make my own yogurt. I have found that placing my quart jar
on
> a coffee-mug/candle warmer during the incubation period keeps it at a
> perfect 110 degrees!
>