This thread is being edited to include an index to the recipes contained here.
Blueberry Yogurt Muffins
Buttermilk - Cultured
Strawberry Buttermilk Ice Cream
Yogurt with photos
Low Carb Yogurt
First you need a good starter of plain yogurt culture. You can buy it dried but the best way is to buy a container of good yogurt that you like to eat. Plain yogurt. Nothing with fruit or other flavors in it. I use Stonyfeild Farms Organic plain yogurt. It has 6 different types of active yogurt cultures in it.
If you want a thick yogurt you will need a small box of powdered milk.
Cow milk or goat milk will make good yogurt.
Using quart sized mason jars - Sterilize the jars and lids.
1 quart of milk mixed with 1/3 cup powdered milk.
Using a candy thermometer heat the milk slowly to 185 degrees.
Remove from heat.
Allow to cool naturally(or set pot in a ice water bath and carefully watch the temp -it will drop fast while stirring) to 110 degrees.
Stir in 2 heaping tbsp of your plain yogurt. Mix well until all is dissolved.
Pour the mixture in your quart sized jar. Wrap in a dishtowel to insulate.
Using a second jar, fill it with boiling water. Wrap it in a dish towel to insulate.
Place both jars in a small cooler that you have heated with hot water****. Allow the yogurt to cure for 10 - 12 hours. When the milk is set to a solid it is ready. Refrigerate and serve cold.
If you do this in the morning you will have fresh yogurt for the following morning.
****Do not leave water in the cooler. Fill the cool with hot water while you are preparing everything then pour it out. You simply want a warm place to incubate your yogurt cultures.
Edited by MissPrissy - 1/21/08 at 4:42am