Since we first posted our yogurt recipe (really more of a method), we’ve made a few changes.
First, we no longer let it “yoge” in the oven. After forgetting that it’s in there and baking it once too often, we’ve started culturing it in the microwave. This works great!
Second, we’ve been whisking in the culture once the milk cools to 130 degrees, rather than 120 degrees. This seems to result in a creamier yogurt. I’m not sure why, but it might be because the temperature is kept slightly higher while culturing.
Third, after we melted the lid of our regular yogurt container (see comment number one), we switched to using a quart jar. It works really well, except that you have to start with 3-3/4 cups of milk, rather than an even 4, so that the jar doesn’t overflow.
I hope you’ve at least given the yogurt thing a try. If you need an extra push in that direction, read this short NPR article, which includes a couple of yummy sounding recipes in addition to the author’s own yogurt method. Happy culturing!