My husband is Turkish. Turks love yogurt. Their national drink is basically a yogurt shake. So because of this love for yogurt...I have been making yogurt a gallon at a time for about 3 years now. I use my yogurt as a sweet or savory dish. I want to teach you how to make your own yogurt very simply. You can easily adjust the amount of milk for your families needs.
Ingredients:
-1 gallon Milk (I always use whole organic milk)
-Approximately 1/2 cup cultured yogurt with live cultures. (I like the probiotic yogurt by La Yogurt, Or if you want an organic one the greek style yogurt by Stony Field Farms is also good.)
Place the milk into a large heavy bottom pot. I usually take the milk out of the refrigerator in advance to let it get to room temperature. Place the pot over medium heat. Slowly bring the milk to just below a boil making sure to stir frequently so you don't burn the milk. Once you see it start foaming up be extra careful that it doesn't boil over. Burned milk is a terrible smell. Take it off the heat. Let the milk cool at room temperature to around 108-110 degrees Fahrenheit. In the summer it can take a while. You can test it with a thermometer or with your finger. If you can comfortably hold your pointer finger in the milk for 10 seconds it is at the right temperature. While it is cooling take the yogurt out of the refrigerator so it can get to room temperature. Once it is cool to 108-110 degrees find a place that the pot of milk can rest overnight without being disturbed. This is very important. It the milk is shaken or disturbed your yogurt will not set properly. Place a towel or blanket down and place the pot on top. Stir the yogurt until it is smooth then slowly add it to the pot of milk. Mix it in. Wrap the pot up in the towel. Use two towels in cold weather. 
Let the yogurt sit around 14 hours. You can check on it then and see if it set. I usually wait like 18 hours. Then refrigerator your yogurt. Once chilled it is ready to eat. Keep a small amount of yogurt for your next batch.
Let the yogurt sit around 14 hours. You can check on it then and see if it set. I usually wait like 18 hours. Then refrigerator your yogurt. Once chilled it is ready to eat. Keep a small amount of yogurt for your next batch.
Tips for successful yogurt:
1) Make sure everything you use is very clean and dry!
2) Don't forget about your cooling yogurt. If you miss the 110 degree window you might have to start over.
3) Starters seem to lose some of their abilities over time. I usually get 5 batches of yogurt from the same starter. Then I buy new yogurt to use.
4) Use a wooden spoon.
5) Most importantly don't get disappointed if your yogurt doesn't set properly. It happens. I keep the milk and use it for something else. Some homemade cheeses work great with this milk. Or just use it for smoothies.
