Making Yogurt

I have tried in the past making my own yogurt, and I did it in this yogurt maker. I could never get excited about it though. For a large family, eight tiny half-cups of yogurt, in fragile plastic cups that *can't go in the dishwasher*, with lids that constantly crack and *also* can't go in the dishwasher, was not a good configuration.

But homemade yogurt is so good, especially when made Greek style (see end note), that I wanted to try again. What works for me is to ditch the machine, and use the following:

•half-gallon of organic whole milk
•two envelopes of starter
•two quart jars

I heat my milk, let cool, and mix in starter as directed on the starter package. While all that is going on, I fill my crockpot with hot water and turn it on to its lowest setting. When the yogurt is all mixed up, I pour it into my two quart jars, loosely cover them, and set them in the crockpot of water. I turn the heat off, balance the lid on top of the jars, and drape a folded bath towel over the whole affair. It's done in about six hours, or overnight. If I'm making it during the day I will occasionally turn the low heat back on for ten minutes or so--but this set-up holds a steady temperature surprisingly well.

Greek Yogurt:
Line a colander or steamer basket with a single thickness of paper towel. Set securely over a bowl. Put any amount of yogurt in, and refrigerate. It will immediately begin to drain off the thin liquidy whey. After a half day, the yogurt will be firm and extremely creamy, like a soft cream cheese. Drizzle local honey over your serving and enjoy!