Making yogurt sounds difficult, but it actually is relatively easy and inexpensive. This recipe makes a tasty sugar-free yogurt. If you let the culture grow 24 hours or more, it will process the majority of lactose in the milk making it mostly lactose free. We use half and half because it tastes a lot better, but you could also use skim milk.
1/4 gallon of half and half
1/2 gallon of whole milk
4 tablespoons yogurt with live cultures
1. In a dish, add half and half and whole milk.
2. Bring the milk to a boil stirring constantly. If you have a thermometer, milk will boil at a little less than 200 degrees F. Make sure to watch carefully so that the milk won’t boil over.
3. Let the milk cool to a 110 degrees F (using a water bath will speed this up). Using the cooled milk, mix yogurt with live cultures.4. Add yogurt mixture.
5. Set up the incubator.
6. Place your milk container in the incubator at 110 degrees F.7. Cover the incubator and wait for 24 hours. 8. Yogurt is now ready! If the yogurt is too tangy, you could use a strainer or a cheese cloth to drain off the liquid.