1/2cup starter cultureI used one container of full fat unsweetened greek yogurt.
Heat the milk in a double boiler to 185ºF/85ºC . Heat it up slowly to prevent the milk from curdling which would result in lumps in your yogurt. If you heat the milk slowly, you should end up with a nice, smooth yogurt .
Cool the milk to 110ºF/43ºC. I usually speed up the process by putting the pot into cold water in my kitchen sink. While it cools, set your oven to its lowest temperature and let it heat up for a few minutes.
Once the milk cools to 110ºF/43ºC, stir in the yogurt culture.
Turn the oven heat off, but leave the light on.
Strain and pour the yogurt mixture into storage containers. I use recycled glass jars for storing my yogurt. By passing the mixture through a strainer first, you'll help keep out any lumps and remove any skin that has formed on the heated milk solution.
Place the storage jars into your oven, and keep the light on. Leave the yogurt incubating in the lit oven for around 7 hours.
Once the 7 hours is up, remove the yogurt from the oven and let the jars cool. Once cooled, store the jars in the refrigerator until you are ready to eat the yogurt.
Save some of your homemade yogurt to use as the starter culture of your next batch! (No more buying yogurt at the store!)
Recipe printed from Oh, The Things We'll Make! Blog. https://thethingswellmake.com/the-basics-how-to-make-homemade-yogurt-in-your-oven/