I make yogurt at home because I find the store-bought ones to be too sweet. I experimented with various methods, but find the thermos method to be the easiest and quickest. It only takes me about 7 minutes hands on time, and that includes cleaning up as well.
(1) Yogurt – I use Dannon Vanilla as my starter. This will be the only time you need to buy yogurt as you can use your homemade yogurt as your starter for the next batch and so forth.
(2) Milk – After trying many different types of milk to make my yogurt, I find the Lactaid 2% turns out the smoothest and tastiest yogurt. Feel free to experiment.
(3) Thermos – I prefer the wide mouth kind. My thermos holds 16 ounces, but you can use any size.
(4) Yogurt Thermometer – Yes, they make ones especially for yogurt! You technically do not need one as long as you have a thermometer that reads up to 180 F.
(5) Pot – for boiling the milk
(6) A spoon
Pour 15 ounces of milk into a pot and clip my yogurt thermometer onto the pot. I use my thermos for approximate measurements as it is one less thing to wash.
Turn the heat to medium and stand nearby. The temperature of the milk should hit 180 F in a couple of minutes. Once it hits 180 F, turn off the heat.
After the milk reaches 180 F, wait for it to cool down to 110 F which should take around 15 minutes. Once the 110 F has been reached, pour the milk into the thermos and scoop in 2 big spoonfuls which is approximately 4 tablespoons of your yogurt starter. I then cover the thermos lid immediately and leave it on the counter for 8 hours.
There is nothing left to do but wait. Your yummy yogurt will be ready in 8 hours. I usually do this before I go to bed so that when I wake up the next morning, I will have freshly made yogurt waiting for me.