Homemade yogurt!!!!

Yes I made it..... and it worked :p

This was one of those things that I wanted to try just to say that I did it! now that I have tried it .... not sure I can go back to the old store bought stuff... it's just too good!

I used this recipe http://everydayfoodstorage.net/food-storage-yogurt-with-powdered-milk There is a free printable hand-out that is awesome!

I just happen to have a mother, (yes i know shocking) that has a goat that she is milking so I used goats milk for the initial 2 quarts (8cups) of milk but I did add the powdered milk and continued the recipe from there like it is on the website.

I did exactly like the recipe until it came time to add the culture and let sit... I was worried about keeping my yogurt at the right temp. so I tweeked (thats what I do best) from there.

After I put the culture in I bottled it in the  half pint bottles that I wanted to use... I didn't wait for it to set up first. ( I got 10 and 1/2 half pints)

I then used a cooler ( a small one with no spout at the bottom) I put the bottles (lids very tight) in the cooler then added 113 degree water (I checked it with a thermomiter) just to the bottom of the rims...
added the thermomiter probe and let it be. the cooler took some of the heat out of the water so the end temp was 111 :)

It's important to leave the yogurt alone while it's setting up... it needs to be "quiet"

Mine was finished in about 3 hours. Hot water was added once because the temp. got below 110

The closer the water temp can get and stay toward the 110 mark the milder the end flavor.... the closer to 115 the sharper the flavor.

DON'T LET IT GET OVER 115 DEGREES

Also a thermomiter with the long cord so you can put the probe in the oven and keep the rest of the unit out... is your best friend!

I hope I got everything in that you needed to know
feel free to contact me with questions :)

@;--