How to make Yoghurt

I never thought I could make yoghurt but it is so easy and delicious. You can do it too. To be honest, you might be better off watching some videos for this recipe as I think it is more self-explanatory for this recipe. I followed this video and this video and worked great for me. 

Here is what you need:

INGRE-DIENTS:

-1,5 litre or more of whole milk.
-another yoghurt with the bacteria or culture to make yoghurt (also called "starter").
-a thermometer

STEPS:

1. Heat up the milk in a pot and stir it as it warms up so that it doesn't burn. 

2. Bring the milk to 180 Fahrenheit degrees (or 82 degrees Celsius) and do not let it boil but maintain it here for a couple of minutes constantly stirring away, lower the temperature if you need to so that it doesn't burn.

3. Now take away from the burner, and go away for a while (I usually take a shower here) and leave the milk to cool off to 110-115 degrees (around 40-43 degree). The temperature has to drop down and you need to be able to stick your finger and it should feel like baby milk temperature.


4. Now in a separate bowl, get your old yoghurt room temperature that contains the culture necessary to make more yoghurt. Mix the old yoghurt or 3 big spoonfuls with a little bit of the milk from your pot, like one spoonful.

5. Gently mix the milk and the starter in a little separate bowl and when you are done, gently add to the pot where you have the milk at 110 degrees. Slowly add everything, and voila, you already have the beautiful bacteria in your milk. 110 degrees is the magic temperature that you need for the bacteria to activate and convert your milk into yoghurt.



6. Now put the lid on your pot and gently wrap up the pot with blankets.  Yes blankets you heard well. What you want is to keep those 110 degrees going for as many hours as you can. Stick it in the oven so that it is warm.

7. Let it work overnight (like 10 hours) and in the morning your yoghurt should be there! 

8. Now you can put some paper towel to absorb the yellow liquid that comes to the surface, whey, and now stick in the fridge for 2 or 3 hours so that it solidifies even more.

And that's it! 
Your homemade yoghurt is there! Enjoy.

And the question is: 
do you really need a thermometer? and the answer is no, not really, but I think it would help you the first times you do it, but really the trick is to add the starter/yoghurt when the milk is warm for babies.