Higher fat content in milk gives the yogurt a thicker consistency. Commercial low fat yogurts often have stabilizers in them to reproduce the thick, creamy consistency we all know and love. For the purpose of making yogurt at home, it’s best to use milk higher in fat. The oven light should be sufficient for keeping the milk warm enough for fermentation. You can also turn the oven on for 1 minute (just enough to warm things up an insy bit) every so often. We’re aiming to keep the milk/yogurt at about 100 degrees F (37 C) throughout the whole process.
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Fill a large pot 1/2 full with water and set over medium-high heat. Place a medium pot into the large pot of water. We'll warm the milk this way to prevent it from burning.
Whole Milk (4 cups)
into a medium pot and heat to 185-200 degrees F, stirring frequent to prevent a skin from forming. This should take 10 to 15 minutes.
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Nutrition Per Serving
% Daily Value*
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