I made my first-ever batch of homemade yogurt this week. Why? Just for fun. I have nothing against store-bought yogurt (indeed, you have to buy a tub in order to make your own), but I really liked the idea of making yogurt from scratch, and was inspired by lots of posts out there to give it a whirl. And the results are yummy--milder (less sour) than store-bought plain yogurt, which is a big plus in my book.
Inspiring posts are here and here. I ended up going with these instructions because she gives such a nice overview of different ways to incubate your yogurt. I'm one who likes a lot of specific instructions. I opted for the heating pad method because we have a heating pad onhand and because I don't trust my oven to not get too warm (or to stay warmish when turned off). Here's the set-up: heating pad, towel, yogurt in covered jars, heavy pan turned upside down to form a little "oven." I ended up having to turn my heating pad up to medium-high--low was too low. Leave this overnight.
Here are the little yogurt jars in the morning. I have these saved from when I used to buy Spega yogurt from Trader Joe's (can't find it any more though. Love the jars--so glad I saved them!).
This is yummy with the maple-agave syrup from Trader Joe's. Also yummy with the freezer jam I just made. This recipe makes a non-fat yogurt, but I'm very interested in making a full fat yogurt too. I'll be trying the recipe in River Cottage Family Cookbook next and will report back.