My friend, Juvonda from Hoosier Heartland Alpacas, shared her yogurt recipe with me. She incubates hers in her oven, and it works perfectly. My oven won't let me set it at such a low temperature, so I wanted to figure out another way. After much thought, I settled on trying to do it in my "Wonder(ful) Cooking Bag." It worked perfectly! Here is what it looked like when I opened it all up this morning:
And here is Juvonda's recipe:
1 gallon whole milk
1/2 cup plain yogurt with live cultures
Over medium-low heat, heat the milk in a stainless steel kettle to 185 degrees F (85 C)
Remove from heat and allow to cool to 115 F (46 C)
Whisk in 1/2 cut plain yogurt, thoroughly.
Cover with lid and either put it in your oven at 115 F (46 C) overnight, OR, into a cooking bag like above or wrap it up a lot with fluffy quilts in a basket or box.
Let it sit at least overnight. Longer is fine.
Pour into glass jars or a glass bowl, cover and refrigerate.
That's it! Easy Peasy.
Be sure to save 1/2 cup yogurt for your next batch.