|Milk, nonfat, lowfat or whole||5 cups|
|Plain yogurt with active cultures||2 Tbsp|
- Sterilize a heat-proof glass jar by covering with water and bringing water to simmer. Leave jar in water.
- Bring milk just below a boil (about 180-190º F) in a saucepan. Remove from heat and cool to precisely 110º F.
- Whisk in yogurt well. Pour into sterilized jar.
- Incubate in a warm, protected place for 6-8 hours (see notes).
- Refrigerate when well thickened.
- Whole milk produces a creamier, milder, more full flavored yogurt that works better as an ingredient in recipes requiring heat.
- Yogurt can be made out of milk from goats, sheep, buffalo, horses and even camels.
- Yogurt is the main dairy product in the diets of peoples stretching in a wide arc from North Africa through the Mediterranean, Middle East, Eastern Europe and Caucasus on into the Indian subcontinent. It is a favored form of milk for many cultures as it is easily digested, is a good source of protein, holds well and has probiotic qualities.
- Yogurt cultures best at a temperature of 90-100ºF. Commercial yogurt makers hold the culture at an ideal temperature. The temperature of a gas oven with only the pilot light lit also works well. Another alternative is to wrap the jar with several towels to maintain a warm temperature as long as possible.
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