I have a friend who grew up in a huge family– 12 kids I think. or 15? Anyway, her mom made yogurt and they would eat it by the gallon. We got talking about the fine points of dairy culturing, so I thought I’d give it a whirl.
It was surprisingly simple. I filled a sterilized quart jar with almost hot (110-115 degrees Fahrenheit) tap water to within 2 inches of the top. I poured about 1 cup of that water into my blender, added 1 cup of non-instant powdered milk (which I need to rotate through my food storage anyway) and 1/4 cup plain yogurt (that’s the starter). After that was all blended nicely I poured it back into my jar of water, put the lid on then put my jar in a little picnic cooler filled with 115 degree water to incubate. 5 hours later it was done!!
We mixed in thawed frozen berries as we ate it and downed the jar in one day. We’ve even polished off the second batch. Plain yogurt from the store is usually too sour for me, but this is so mild and tasty. I don’t think we’ll ever be buying yogurt in mass quantities from the store again.
It was also a good experiment with bacteria. A “science experience” as Logan would say.
