Homemade Yogurt

Ingredients:

• 1 qtr/1 litre of pasteurized, organic whole milk
• 1 packet (5 grams) of yogurt starter
• sterilized thermos and/or jars with lids
• clean kitchen towels
• candy thermometer

Directions:

1. Switch the oven light on.
2. Add milk into a large saucepan. Heat milk on medium and with a clean wooden spoon, stir milk every now and then to avoid burn. Heat milk up to 180F (82C).
3. Once the milk heats to 180F, remove from heat and allow the milk to cool down to 115F (45C).
4. Meantime, add boiling hot water into clean thermos. This process is crucial to sterilize and prepare the thermos for incubation. Screw the lid on.
5. Dissolve one packet (5 grams) of yogurt starter with a small quantity of cool milk in a cup and mix well. Pour this mixture back into the saucepan with cool milk and mix well.
6. Discard hot water out of the thermos. Add the prepared milk and screw the lid on.
7. Wrap thermos with a few kitchen towels and incubate, undisturbed, in the oven (or any warm spot around your home) between 7 to 12 hours (preferably, overnight).
8. Refrigerate for a minimum of 3 hours once incubation is completed.

Important notes:

• If you prefer using starter from your favorite yogurt, make sure to use fresh yogurt with “live cultures”.
• Raw milk is the best, but any pasteurized organic milk would work great. DO NOT USE ultra-pasturized milk.
• It is very crucial to heat milk up to 180F to kill any bacteria that may compete with the live cultures to produce a great quality of yogurt.
• All equipments or tools must be very clean and sterilized beforehand.
• A warm environment is crucial during the incubation period.