Thick & Creamy Homemade Yogurt

Step 2

Put one quart of milk into a clean pot and heat slowly on medium heat until the temperature reaches 180°F.

Step 7

Stir the milk from time to time to keep the bottom from scorching, the purpose in heating the milk to this temperature is to kill any bacteria that might be present and interfere with the yogurt making culture. You do not want to breed bad bacteria in your yogurt!

Step 10

Once you reach 180°F, turn the heat off and allow to cool to 80°F. I like to cover mine with a clean cotton towel while it cools so no critters can get in.

Step 13

You can use a yogurt starter, or store-bought yogurt to make your yogurt.

Step 16

If you use a starter culture, then follow the instructions on the package.

Step 19

If you use store-bought yogurt as your starter, make sure it contains Lactobacillus Acidophilus, Streptococcus Thermophilus, and Lactobacillus Bulgaricus. It must not contain Bifidus/Bifidum bacteria. It should also be free from any additives, artificial colors, or artificial flavors. The culture must be active, it cannot be pasteurized after the cultures were added.

Step 24

Add the starter to the milk and stir well (if you want thick yogurt, then this is when you would add the gelatin too).

Step 27

Pour into a large clean glass container.

Step 30

Cover the jar with a clean cloth or paper towel.

Step 33

Place into your dehydrator and set the temp to 110°F.

Step 38

Leave in the dehydrator, undisturbed, for 24 hours.

Step 43

When it has been in there for 24 hours, remove and let cool on your countertop.

Step 48

Then place in the fridge for another 8 hours, undisturbed. Do not mess with it, or it will not set up properly.

Step 51

Stir and enjoy!