You have probably already heard me drone on in some other venue about my quest to make delicious yogurt. I want to make thick, tangy plain yogurt. I love plain yogurt for many reasons and I want to make my own. I will...one day. Maybe with your help!
Using one particular recipe three times, I have made: yogurt of reasonable texture that K wouldn't touch and gave me & S iffy tummies, baked milk and drinkable yogurt. I want to like this recipe because it's really simple but I don't have a warm setting on my oven (lowest temp is 170) and the wattage of the oven light doesn't seem provide enough warmth, so I don't think this is going to be the method for me. (I can't even find my paper copy of this recipe tonight...I bet K hid it from me!)
After my most recent two attempts, I did more reading about homemade yogurt. You can do it as many ways as there are ways to keep something warmish for a while:
swaddled crockpot method
swaddled crock in an unwarmed oven method
tepid water bath in a cooler method
there's even a thermos method, people.
Hillbilly's been around the yogurt bend and back and has her preferences.
Of course, there's the whole "get a yogurt maker" part of the conversation...
As I'm pretty sure that the incubation temp is my main issue, (see the troubleshooting section below) so I'm tempted by this prospect. I shy away from the maker, though, b/c I don't want to buy culture separately/specially. I want to use yogurt to start yogurt. I also don't like the taste of powdered non-fat dry milk so I'm feeling wimpy about how many maker recipes call for those two ingredients.
Troubleshooting has taught me:
Not all yogurt has live culture; you have to look for a stamp that specifies "live."
Non-organic milk with residual antibiotics can actually kill the culture you're trying to grow.
The temp of the incubator has to stay consistent and fairly low.
I welcome the thoughts of your food-lovin' brains. Have you made it? Successfully? Do you have/use a maker? What was the outcome of that venture? Do you use the powdered milk or the freeze-dried culture? Is the taste right? Consistency?
Bear forth your yogurt wisdom and bestow it upon me, a willing pupil.