How to make homemade yogurt

When it comes to yogurt, it’s all about bacteria. In particular, two bacterial cultures: lactobacillus bulgaricus and streptococcus thermophilus. These two cultures convert some of the lactose (sugar) in the milk into lactic acid, which then causes the milk to curdle thermometer, and firm. There are plenty of ways to make plain yogurt your own. We’ve suggested jam, but you can also add honey or fresh fruit, too. For this recipe, any type of milk will do, even cream (higher milk fat equals creamier and smoother). 

You'll need: 4 cups milk, 1/2 cup plain yogurt with “active cultures”, jam.

You can purchase powdered yogurt starter online, but a little bit of plain store-bought yogurt works just as well. (Make sure it says “active bacteria” on the label.) 

Saucepan, kitchen thermometer, large bowl, whisk, baking sheet, clean towel, 9 1/2-cup jars

Heat milk in saucepan to just below boiling (180° to 200°F). Use thermometer to measure the temperature. Remove from stove and let cool to about 95°F to 115°F. (You can speed this up by placing saucepan in ice water.)

Scoop yogurt into bowl and whisk in cooled milk until combined.

Spoon jam into clean jars, top with milk-yogurt mixture and place lids on.

Preheat oven to lowest temperature; turn off but keep the light on to keep it warm (110°F is the ideal temp). Place jars on towel-lined baking sheet, wrap well and put them in oven; leave in for 4 to 6 hrs, or until yogurt sets and tastes tangy. Place jars in fridge to chill. Keeps for 7 to 10 days.

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