Homemade Yogurt from Sandor Katz's Wild Fermentation

Although the equipment list and a few major pointers may make this recipe look finicky, it really is a simple process and the result is unparallel to any yogurt you could buy in the store even the best varieties. Plus, you won'tcontribute to yet another wasted plastic container in the world. Another plus--RBST free milk can be relatively cheap at just two bucks.  You'll save money too.


Equipment:
Quart/liter jar
Insulated cooler or a warm location
Thermometer


Ingredients:
1 quart/1 liter milk (can use 2% or whole)
1 Tbs. plain yogurt with a live culture (You only need 1 Tbs. per quart of milk. Any more will yield a bad yogurt but a little less will actually be fine.)

Directions:
Preheat the jar and cooler by pouring hot water into each.  Yogurt fermentation requires warmth and the warmth of both the jar and cooler ensure that the process will be successful.

Carefully heat the milk in a large pan with a thermometer nearby.  You want to get the milk to 180 degrees F or 82 degrees C. Use a gentle flame and allow the milk to heat slowly so that it does not burn. You don't need the milk to reach a boil but you do want it to get up to 180 degrees, this helps the yogurt become more thick later.

After it reaches 180 degrees, turn the heat off and allow the milk to cool to 110 degrees F or 43 degrees C. Do not let the yogurt get much cooler than this or else the culture cannot remain active once added.

Next, thoroughly mix in the tablespoon of live-active plain yogurt with the warm milk and then add the mixture to the preheated jar. Cover the gar and put in the insulated cooler or warm fermentation location. Let the jar 'rest'. Don't move or jostle it for the next eight hours because doing so may interrupt the fermentation.

In 8-12 hours the yogurt should be thick.  If not, the location may need to be warmed again with more water or a little more starter may needed to be added.  The longer the yogurt ferments, the more sour the flavor will become. Likewise, the longer the yogurt is stored later, the more sour its flavor will taste.