However, it's about time I updated my original recipe, since I've learned a couple of things that result in better, easier-to-make yogurt.
- The original recipe called for slowly heating the milk in a saucepan to a slight simmer. Not hard to do, but cleaning out that pan was a real chore and I began to simply hate all that hard-knuckled scouring. So eventually I tried heating the milk in the microwave---and it worked perfectly! I use a 4-cup Pyrex glass measurer, the kind made of heavy-duty glass. With the milk at the 4-cup line, it takes 10 minutes on High in my microwave to achieve a simmer. I then remove the milk from the microwave, stick in a liquid thermometer, and wait for the temperature to drop to somewhere between 110-115°. Later, after transferring the milk to a different container for transformation into yogurt (called setting), cleaning the glass measurer is a snap.
- My plans call for purchasing a 1- or 1.5-quart lidded glass casserole in which I can (1) heat the milk, (2) set it into yogurt, and (3) store in the fridge. This will make everything even easier than it already is.
- I determined that there was no need to pre-heat my gas oven to get it hot enough to work the yogurt-making magic. I've deleted that step altogether. Along with 2 other deleted steps, the original 9-step yogurt is now a 6-step yogurt.
- Instead of the original 2 Tablespoons of yogurt to get the new batch started, I now use at least half a cup, usually more. What this does is produce a fabulously thick yogurt similar to Greek-style yogurt...except that I use lowfat milk (1%).
1 quart (4 cups) whole or lowfat milk
1/2 to 2/3 cup plain yogurt
- Pour milk into a microwave-suitable container. Heat on High until the milk begins to simmer. Time will vary with your particular microwave, but will probably be in the vicinity of 10 minutes.
- Remove from microwave . Place container on towel or hot pad, and let the milk cool until the thermometer reads between 110-115° F.
- Transfer milk to a container for setting and eventual refrigerator storage. Since I set my container in the oven, I use a casserole dish with a lid, transferring it from oven to fridge when it's set.
- Gently stir 1/2-to-2/3 cup yogurt into the milk, mixing thoroughly.
- Cover container and place in warm spot or in a gas oven (the pilot light provides all the heat necessary for yogurt to set). Setting takes anywhere from 6-14 hours.
- When yogurt has set, place in the fridge. Let it sit for a few hours before eating---it will get better and better over the next few days.
Items You May Need
Want to try making your own? Here are a few things you may need to get: