Milk becomes yogurt when it is fermented by bacteria. These living bacteria, or active cultures, remain in the yogurt after fermentation. The National Yogurt Association funds research on the ways in which live-culture yogurt can have a positive effect on our bodies by boosting our immune systems, lowering cholesterol and even helping us to resist colon cancer.
Step 1
Place the glass canning jars and lids in a large saucepan or canning pan. Add 1 inch of water to the pan, cover it with a lid and bring the water to a boil. Let the water boil for 10 minutes. Remove the pan from the heat and let the jars cool in the covered pan.
Step 2
Purchase prepared plain yogurt. Buy a brand name and check the label to ensure that it contains live culture and is not pasteurized.
Step 3
Mix nonfat dry milk and water, or add nonfat dry milk to liquid milk. Yogurt contains more solid content than regular milk and you must use exact amounts of each ingredient to get the best results. If you're using water and dry milk, mix 1 gallon of water and 8-1/3 cups of instant dry milk. If you're using skim milk, mix 1 gallon of liquid milk with 4 cups of nonfat dry milk. For whole milk, use 1-3/4 cups of dry milk to 1 gallon of liquid milk. Mix the ingredients thoroughly.
Step 4
Scald the milk in a double boiler by heating it to the point of boiling, but do not allow it to boil.
Step 5
Cool the milk to 110 degrees F. Check the temperature with a cooking thermometer designed for liquids.
Step 6
Remove the skin from the surface of the cooled milk.
Step 7
Add 1 cup of prepared yogurt to the cooled milk.
Step 8
Mix the cooled milk and yogurt together gently because incorporating too much air will cause the culture to grow too slowly.
Step 9
Pour the milk into the containers and cover them with lids. Add fruit to the containers before pouring the milk, if you like. The fruit must be warmed to a temperature of 110 degrees F. Cover the containers with the lids and tighten them.
Step 10
Set the filled containers in a pan filled with water at 110 degrees F. Set the pans in the oven with the light turned on. The light bulb must be at least 100 watts to maintain the correct temperature. Alternatively, use a foam cooler chest with either a light bulb or a gallon of water warmed to 110 degrees F. Add the containers, cover the cooler chest with the lid and set it in a warm place. Using any method, allow the yogurt to sit for three hours without disturbance.
Step 11
Check the yogurt after three hours. It should have become firm and custard-like. If it is not of the right consistency, allow it to sit for up to three additional hours. If you're using water as a warming method, maintain its temperature at 110 degrees F.
Step 12
Refrigerate the yogurt immediately after it has set. When covered, it will keep in the refrigerator for two to three weeks.
Things You'll Need
- Live-culture prepared yogurt
- Non-fat dry milk
- Water or liquid milk
- Cooking thermometer for liquids
- Canning jars and lids
- Large saucepan
- Canning pan or large pan with a lid
- Foam cooler chest
- 100-watt light bulb
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