There has been a resurgence in yogurt making. I hear people talking about it and read posts on it more and more frequently. It is a staple in my diet. I've made it more or less twice weekly for most of my life. If you like yogurt and use it often, it pays to make it yourself. The cost is that of the amount of milk you use and if you make it the way I do, of some additional powdered milk. That's it. Norma has the costs figured out in her recent post.
A while back, in 2008, I posted my method for making yogurt. More recently, I've been reading posts talking about the crock pot method. I toyed with the idea of using a crock pot several years ago but found that mine stayed too hot for the cultures that I use. Each yogurt bacteria has, I have been lead to understand, a temperature at which it works best. Too hot and the culture dies, too cold and it slows down or doesn't work at all. Also, I like to get it made in a much shorter time frame than the crock pot method uses. I figure, that if it takes me more than 3-4 hours, something has gone wrong. Usually, my yogurt works in under three. My active time in the making depends on how fast I can heat up the milk to scalding. Not long at all. The cool down goes on while I do other things, or for about 5 minutes in a sink water bath. If I have more than 15 minutes invested in the process, I'm lollygagging. The batch I did yesterday went into the frig after about 2 1/2 hours.
See the way it stays together and yet separates from the side of the pot? That shows that it has plenty of body. The texture that you see on the top is from the froth on the milk. Inside, it is very creamy. VERY!
It isn't as thick as sour cream, but it could be if you choose to add more powdered milk and let it work a bit longer.
That's my breakfast. Fruit, yogurt and a about 1/4 cup of granola. yummmmmm!
I eat it every morning. It doesn't get boring. I look forward to it. No sugar, no syrup nor honey for me. Chris, on the other hand, loves his with maple syrup.
One more thing..
For those of you that prefer using a thermometer, the temp is best between 110 - 120F for most cultures. If you find you aren't having success, check your temps first.