I made yogurt today!

Despite scalding the milk and burning my thumb (blisters!), the end result seems tasty so far (will add a bit of honey & fruit tonight to some of it to really try it).

I used 1/2 gallon of 1% milk from Whole Foods and some nonfat Stoneyfield Farms plain yogurt for my starter.

I followed the instructions here on the Smatterings blog (though I didn’t add the powdered milk).

I didn’t use a water bath (I was, at that time, nursing my burnt thumb).  Since I’d already burnt myself, and didn’t care to risk doing so again, I used my milk thermometer (generally used for  measuring the temp of my steamed milk for lattes) rather than sticking my finger in the milk for 20 seconds.  I whisked in the Stoneyfield when the temp was around 115F.

I put the yogurt-to-be, now in my dutch oven, in the very slightly warmed oven for a bit, then took it out &  wrapped a towel around the pot.  I let it sit for hours.

My yogurt came out a bit mushier than hers shown here — probably because of the lack of powdered milk in mine.  Next time I’ll try it with the powdered milk (note to self:  add to shopping list).

I poured the yogurt through some cheescloth — lucky Rigel got the whey — and put it in the fridge.

I don’t have a crockpot so won’t be trying that method any time soon, in case anyone was wondering.

I bet this would be to totally die for if I made it with some Strauss whole milk….but that is reserved for my morning latte!