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Rteacher · Joined: 23 May 2005 Location: Western MA, USA

I used to make yogurt here every week. Actually my mother's father brought yogurt cultures with him from Armenia/Turkey when he came to America, and he was the best yogurt-maker I've ever met. It must be healthy food since he lived to be over 100 (and was married for about 80 years...)

The key is to bring the milk to the point of boiling, then let it cool (about an hour-or-so...) till it's very warm - but not hot - to the touch of your little finger; stir in the starter (ideally a culture that includes acidolphilis as well as bulgaricus and thermophilis...) The best U.S. brand, Stonyfield Farms also adds bifidus and reuteri ... http://www.stonyfield.com/Wellness/SixLiveActiveCultures.cfm

So, what I usually do is start with either Denmark or Mael plain yogurt (both are pretty bad...) and mix it with a little bit of some yogurt that has acidolphilis (like Yoplait...) or even some reuteri (which I've seen at E-Mart supermarkets...)

Just stir in the culture gently with a whisk, cover with lid, wrap with a damp cloth or towel, and set in an undisturbed, fairly warm place for up to eight hours - then refrigerate for at least several hours before scooping some out with a spoon...

If the milk was too cool whent he culture was added, the yogurt will turn out thinner and sweeter (if it sets at all...) and if it's a little too warm, it will be thicker and more tart tasting...

If you suspect that it was too cool, you can re-heat the milk slowly until the ideal termperature is reached.....