Homemade Yogurt
1 quart (1l)
I use a heavy, heat-proof jar, and sterilize it by pouring boiling water into it and letting it stand, then draining it well before adding the yogurt mixture. Swaddling the jar with a towel is a good way to keep it warm if you don’t have a warm place in your house or apartment.I’ve never made it with low fat or reduced fat milk because I like whole milk yogurt. People do say it works although I haven’t tried it. Be sure to use a brand of yogurt that has live and active yogurt cultures in it. Buttermilk won’t work, which I learned from experience the night before ; )
1 quart (1L) whole milk
1/4 cup (60g) plain whole milk yogurt
1. Clean a 1 quart (1 l) jar by pouring boiling water in it and letting it stand 5 minutes. Drain the water (carefully, as the water and the jar will be hot), and let the jar dry.
2. Heat the milk in a saucepan fitted with a thermometer, or use an instant read thermometer, until the milk reaches 180ºF (82ºC). Remove from heat.
3. When the temperature drops to 115ºF (45ºC), stir in the 1/4 cup of yogurt, then pour the mixture into the jar and cover it.
4. Put the yogurt in a slightly warm place, and leave it undisturbed for 10 to 12 hours. The longer fermentation will yield a more tart yogurt.
An oven that has a pilot light, is good. I have radiant heat (under-floor* heat) and put it in a warm spot.
5. Chill the yogurt thoroughly, at least three hours. The yogurt will thicken up once cool.

*For those concerned that I am putting it on the floor, I make sure there is a protective layer of glass between the yogurt and the floor.