Extremely simple and you don’t even need a yogurt machine, although they do have heat cycles to promote optimum growth.
Using a newly opened carton of milk I’ve forgone the step of reheating the milk (yet again) to boiling and then letting it cool to 100*-110* F…It’s a pain in the a**. I’ve forgotten a batch on the stove overnight (waiting for it to cool) more often than I’d like to admit 😀
Not to mention, technically, isn’t it more likely to collect bacteria while you wait for it to cool?
Therefore, I pull a sealed carton out of the fridge while I start making dinner and then after dinner is done and cleaned up…I remove the seal, add the culture from either a commercial starter OR a previous batch, mixy-mixy, ladle the milk into the cup, snap on lids…
…and put the yogurt on to “cook” overnight. I “cook” mine for a whole 24hours.
It’s is truly that simple.
As a result, I have Greek style yogurt for $0.71 per 7 oz cup.
This is our creation, the kids and I call it a Yogurt Sundae, it includes:
– One 7oz cup of the plain yogurt
-A handful of pecans, almonds or any one of your favorite nuts
-A tablespoon or two of milled flax seed (carried at Costco)
-A handful of frozen blueberries (not shown here cuz we were out :D)
-A drizzle of honey
That’s all folks!!
~Off like a crazy woman!!