Yogurt is really easy to make, especially now that I've learned a few tricks.
Yogurt
2 quarts milk
1 cup dry milk, optional
1/2 cup sugar
1/4 - 1/2 cup water, optional
3/4 - 1 1/2 tablespoon plain gelatin, optional
2 teaspoon vanilla extract
1 cup yogurt
Pour the milk into a large pan. Stir in the dry milk. This makes a thicker set, but isn't totally necessary.
Sprinkle the sugar over the top of the milk. Place on the stove burner. Turn the heat to Med-Hi. Cover with a lid. Turn on a timer for 11 minutes. Do not stir! If you stir just once, you will have to continue stirring until it is finished. So don't stir. And don't worry, it won't burn to the bottom because the sugar acts as a protector.
Meanwhile, combine the water and gelatin. The 1/2 cup water and 1 1/2 tablespoon gelatin will set thicker than the smaller amounts. DH likes it somewhat runny, so I use less.
Find a container with a sealing lid to pour the yogurt into. I use a whale-of-a-pail ice cream bucket. Several canning jars would also work. Place the 1 cup of yogurt inside. I buy vanilla yogurt, but any flavor yogurt will work as a starter as long as it contains live active culture (the label will tell you).
Put 3-6 inches of hot tap water into an insulated container. (as hot as you can get out of your faucet. It doesn't have to be exact) I use my 5 gallon drink jug or my cooler chest. An insulated lunch box would also work (make sure your other container will fit inside). If you don't have any of the above, find a non insulated container and wrap towels around it. I've even used my oven as an insulator.
Run 1-2 inches of cold tap water into your sink.
After the timer goes off, take off the lid. Watch to make sure it doesn't boil over. Do not walk away! When it begins to foam (just before it boils over), remove it from the heat. This may take 3-4 more minutes, depending on how hot your burner is.
Stir in the softened gelatin. Add the vanilla. Place the pan in the sink of cold water. The object is to cool the milk as fast as possible.
When the milk is cool enough that you can easily hold your finger in it, pour a little (about a cup) into your yogurt starter. Whisk until blended. Now pour in the rest of the milk. Stir. Put the lid on and place the whole thing in your insulated container.
Leave set undisturbed for 4-5 hours. The yogurt is set when you can take out a spoonful and it leaves a dent.
Place in the fridge overnight. At this point, If desired, you can add 1 quart any-flavor pie filling, any kind of chopped fruit, 1 cup flavored jello gelatin, or applesauce, etc. We like it plain, too.
Enjoy as a stand alone dessert or over pancakes, coffee cake, fruit, or granola.
This will keep in the fridge for 2 weeks.
