I’ve been making my own yogurt since the dark ages. It’s an easy process and doesn’t require a special “yogurt maker.” I have experimented with a number of “yogurt makers” for one reason or another and have always returned to the original format I learned from a traditional maker of yogurt and now share with you.

I’ve captured each step of the process in platinum black and white photos. I felt the look was appropriate for the age of this recipe.

I make a gallon of yogurt at a time. You can make smaller batches by reducing the ingredients equally. The time it takes to turn into yogurt will remain the same.

Materials needed are:

• A double boiler pan (I use a large steamer/soup stock pan and a smaller stock pan set inside it)
• Cooking thermometer
• Assorted canning jars
• Whisk
• Ladle
• Wide mouth funnel for canning

Ingredients needed are:

• Gallon of milk (I use non-fat. I find it sets firmer)
• One cup of real organic yogurt (Once you get the process started you can use your own. Occasionally, you’ll need to “refresh” your batch by adding some store bought organic yogurt. Again, I use non-fat.)

The process is:

1. Fill up the steamer pan with enough water that it will go half way up the side of the smaller pan when it is set in side it.
2. Sit the steamer on the stove top and place the smaller pan in the water bath.
3. Add the milk.
4. Heat using a medium heat setting on the range.
5. Place the lid on the pan holding the milk.
6. Occasionally check the temperature and whisk the milk.
7. When the temperature reaches 185 degrees Fahrenheit, cover and remove from heat.
8. Immediately place inner pan with milk in an ice bath.
9. Remove lid and whisk occasionally until the temperature drops between 118 to 110 degrees Fahrenheit.
10. Remove from ice bath and whisk in yogurt starter. It should be completely blended into the milk.
11. Ladle mixture into canning jars (sizes of your choice).
12. Place lids and rings on jars.
13. Empty the hot water out of the larger steamer pot and remove the steamer stand and place the filled canning jars in the pan.
14. Place the lid on the pan.
15. Wrap the pan in a fluffy towel or blanket for insulation and leave it alone on your kitchen counter for 6 to eight hours.
16. Check to see if the yogurt has set (around 6 hours) by tilting one of the jars to the side slightly. If it is firm, it is set.

Our indoor temperature hovers around 76 degrees Fahrenheit and 50 percent humidity. I’d suggest wrapping in a nice and thick blanket if your indoor temperature runs a lot cooler.

Q: Why did I choose to share the yogurt recipe with you first?

A: It’s a beginning and it is used for other recipes that will follow, such as  strained Greek yogurt and Yo-cheese.

It’s your turn to make some yogurt. Go ahead, it’s pretty easy!

Share with me your yogurt making stories. Successes or failures. Past experiences or how it went when you followed my process. Can’t wait to hear from you!