A friend recently gave me her recipe for homemade yogurt.
It’s quite good, if you like plain yogurt. (I’m sure you could sweeten it as it cooks, but we just eat it with honey (as shown in the photo) or maple syrup or raspberry sauce, so I don’t need to sweeten it ahead of time. Plus, we like the tangy flavor of the plain yogurt.)
Heat 4 cups of milk until almost boiling (about 175 – 180 degrees Fahrenheit.)
Remove from heat and cool until milk is about 115 – 120 degrees Fahrenheit.
Whisk in two teaspoons of yogurt. (Yes, you must have some yogurt to begin with in order to make yogurt.) You may also need to skim off some of the skin that formed while the milk cooled. At this point, I pour the mixture from the saucepan I heated it in to a glass bowl.
Cover with plastic wrap, wrap the bowl in a towel, and place it all in the oven with the light on. (The oven does not need to be on — just the light.) Leave the yogurt there for 8 to 12 hours.
Stephan thinks this is a little less firm than store-bought yogurt. One person suggested adding more yogurt when making it, and another said she adds dry milk to make it more firm.