Yogurt

I have been requested to post detailed instructions on how to make yogurt. This yogurt is delicious and very easy to make. I started making it because we had lots of powdered milk that was about to go bad, so I tried this and loved it. You can use regular milk, but that process is complicated, so if any of you want instructions for that one, let me know (I have done it both ways). Many people believe that you can only make yogurt if you have one of those "yogurt makers." You take these tiny containers, fill them with stuff and put them in the machine. The problem there is that my family consumes enough yogurt that by the time the machine is done making yogurt, we would need more. Enter the big red Coleman cooler (with dirt on it from the last camping trip). THAT is what I call a yogurt maker. This is the EASY way to make yogurt and you can mix in whatever you please to make the flavor you desire!! I can mix up nine quarts of yogurt in 20 minutes and then just let it sit for an afternoon. I actually had a person from church call me to ask for this recipe. She had heard from someone who had heard from someone else that I do this, so I guess people are talking about me behind my back. I think I can handle this kind of gossip!

Here's what you need:
7 cups warm water (110-120 degrees)
2 1/2 cups powdered milk
1/2 cup plain yogurt (I use the cheapest thing at the cheapest store in town. It just has to say "active cultures" on the container)
1/2 cup sugar or other sweetener (optional)
1/2 teaspoon vanilla (optional)

A mixing bowl
Measuring cups/spoons
Wire whisk
3 quart-sized mason jars and lids per batch (or a bunch of plastic containers work, too)
A cooler (big enough to hold your jars-I have used my 5 gallon water jug for three or four jars, but since I usually do three batches I use my big cooler)
Warm water to fill the cooler (110-120 degrees)

Mix water and powdered milk together with a wire whisk until all of the clumps are dissolved. Add yogurt, sugar, and vanilla and whisk some more.

Pour into mason jars, put lids on, and place the jars in your cooler.

Fill the cooler with warm water and let it sit for 6-12 hours. Refrigerate overnight. Mix in your favorite fruit (yummm, raspberries) and enjoy!!

A few tips (okay, a whole bunch of tips and ideas):
The key is to keep your yogurt at 110-120 degrees at all times. This is the temperature that the cultures need to incubate. The cooler keeps the water warm, but you want to check that it is still warm every few hours. If the temperature has dropped, just replace the water (I place my cooler so the valve is over the sink. If I need to change the water I just open the valve to drain it, then fill it up again using the sprayer on my sink). The longer you let it sit, the thicker and more tart it gets. That is why the time period is such a huge range. I usually leave mine for about 7 hours and it is nice and thick, but has great flavor. It will also thicken up more as it cools.
The sugar and vanilla are optional. I add them in so that my yogurt is actually a vanilla yogurt and is just sweet enough that many of my family eat it straight from the jar. This is just easy for me because Austin loves yogurt and I never have to spend any time mixing anything in for him.
You can use your lids over and over. Since the lids are only being used as lids and you are not trying to seal the jars, you can use the same lids many times (in my case, I use them until they are rusty). They will often seal when you put them in the fridge from expanding and contracting, but they don't have to.
You can freeze any extra starter you have and use it the next time you make yogurt. You can also make your own starter, but be sure you make plain yogurt for starter (no sugar or vanilla). If you freeze it, don't freak out when you pull it out again. It will look like it is separated, runny, and just plain gross. This is just because the freezing process breaks it down. It will still work great. Here is a picture of frozen and thawed starter, so you will know what to expect. You can see the texture on the lid.
You really can mix in about anything. My kids love "lemonade yogurt" where I just add some lemon juice and a little sugar. I have added juice concentrate, freezer jam (I would highly recommend this one), and have used this as a substitute for sour cream in recipes.
This is delicious for frozen yogurt. Just add freezer jam (or some pureed fruit and sugar) and stick it in your freezer. You can process it in an ice cream maker or just let it soften a bit when you pull it out so it will be nice and smooth. Remember to make it a bit stronger flavor than you want it to be since your taste buds will be frozen when you eat it.