Homemade yogurt is so easy to make that I know it by heart. I do have a yogurt machine, but it's just so easy to do without.

Get a quart of milk. Heat it on med. heat until you reach 185-190 degrees with a cooking thermometer. (it's like steamed milk/bubbles all around the edge) and then take it off the heat and let it cool for about 25 minutes. When you can keep your index finger in the milk for 20 seconds, it is just right. It normally takes about 25-27 minutes (I time it).

Then, put one to two TBSP.'s of commercial yogurt in a cup and ladle in some of that cooled milk and stir well, slowly. Then add that cultured milk to the milk that has cooled, in three pours. In other words, put some in, stir it in the milk really well…pour some more in, stir well….and then give the milk a final  stir.

Pour it in a Pyrex glass bowl and place a kitchen towel over it. (I like a stiff cotton towel for this). Place it in your oven that is OFF (a gas oven is good or as in my case, I just put a little pan of HOT water in the oven by the yogurt). Leave it in there 6-8 hours or overnight. I prefer 10 hours, but usually do 9, because I like mine really stiff. Then just chill it.

My husband LOVES this…I made some this am. I put fresh fruit in his and drizzle honey over it. I also use it in place of sour cream. The taste is MUCH milder than commercial - not as tart. He likes it so much.

How funny. I was just coming here to see if anyone made yogurt w/o the machine. My yogurt machine gave up the ghost yesterday, and I can't find another one I like. I am so happy to see this recipe! Thank you!

Thanks for the recipe, Belladonna. I am going to try it right away. I've always wanted to make yoghurt without a machine and didn't realize it was so easy.

well, ladies, I made the yogurt last night and it came out nice and thick…and yummy!!!!

Belladonna said:

Homemade yogurt is so easy to make that I know it by heart. I do have a yogurt machine, but it's just so easy to do without.

Get a quart of milk. Heat it on med. heat until you reach 185-190 degrees with a cooking thermometer. (it's like steamed milk/bubbles all around the edge) and then take it off the heat and let it cool for about 25 minutes. When you can keep your index finger in the milk for 20 seconds, it is just right. It normally takes about 25-27 minutes (I time it).

Then, put one to two TBSP.'s of commercial yogurt in a cup and ladle in some of that cooled milk and stir well, slowly. Then add that cultured milk to the milk that has cooled, in three pours. In other words, put some in, stir it in the milk really well…pour some more in, stir well….and then give the milk a final  stir.

Pour it in a Pyrex glass bowl and place a kitchen towel over it. (I like a stiff cotton towel for this). Place it in your oven that is OFF (a gas oven is good or as in my case, I just put a little pan of HOT water in the oven by the yogurt). Leave it in there 6-8 hours or overnight. I prefer 10 hours, but usually do 9, because I like mine really stiff. Then just chill it.

My husband LOVES this…I made some this am. I put fresh fruit in his and drizzle honey over it. I also use it in place of sour cream. The taste is MUCH milder than commercial - not as tart. He likes it so much.

Question:  Okay whenever I've boiled milk to make some panir cheese, the milk fat always seems to brown on the bottom (at least I'm assuming it's the milk fat that's browning (not burning) and sticking in a thin skin.) and make like a skin.

Is there something I'm doing wrong? How can I avoid this?  Or is it possible to strain the milk after it reaches the temp -before- putting in the yogurt culture?