Continuing on the yogurt superfood theme from Dipa's last article, I thought I would share this energy-efficient way to make your own yogurt.
- 1 thermos (I use Copco's stainless steel)
- Milk (enough to fill your thermos - 2 cups for me)
- 1 pot (big enough to hold your milk - 2 quart/ 1.9 L for me)
- 2 tablespoons of yogurt at room temperature (store-bought or whatever you have, be sure there are live and active cultures)
- 1 cooking thermometer (optional, you can also guess like I do)
- Set out 2 tablespoons of yogurt to let it reach room temperature.
- Warm up the milk in the pot until it starts to rise but not boil (about 185 degrees).
- Let the milk cool down to 110 degrees. (I estimated this temperature by touching the milk. 110 degrees to me feels hot but not so hot that I can't put my finger in it. I found it takes about 10 minutes for it to cool down to this temperature with my supplies, so now I jus wait and don't need to touch it. Make sure it isn't too hot or else it will kill your bacteria and you won't get yogurt.)
- Add your 2 tablespoons of yogurt to the milk and stir until it is well distributed.
- Pour the mixture into the thermos.
- Wait about 6-7 hours and then you should have yogurt!