The following recipe comes from Vanessa Barrington’s book, D.I.Y. Delicious (Chronicle Books, 2010).
It’s very easy to make yogurt without a yogurt maker. For equipment, you’ll need a two-quart saucepan, a candy or dairy thermometer (optional but helpful), a one-quart mason jar, and a whisk that will fit into it. You also need a method for keeping your yogurt warm while it cultures. Read the FAQ below before getting started.
Makes one quart. Requires 20 minutes active time; 20 minutes passive, but watchful; and eight to 10 hours passive.
1 quart of the best milk available (I use non-homogenized full-fat organic milk from a local dairy) 2 tablespoons plain yogurt with active cultures or 1 teaspoon powdered yogurt starter
Pour the milk into a large saucepan and turn the heat to medium-low. Heat it slowly, stirring occasionally until it is just below the boiling point, about 20 minutes. Watch carefully and do not allow it to boil. If you have a thermometer, the milk should be about 185 degre... Read more