No yogurt maker? No Problem!

Are you tired of the nasty, overly sweet, over priced, filled with thickeners, filled with things you can't pronounce yogurt you get at the grocery store? Do you want to cook with good yogurt that you can use to make spreadable cheese? Do you want to taste TANGY yogurt and add the fruit you want - possibly even from your own fruit? Low fat, no sugar, tasty, useful in making even better food!
Oh Oh......you say you don't HAVE a yogurt maker? NO PROBLEM!! I have just the solution for you.

this is a pint jar

Ingredients:
2 quarts milk (half gallon) of any kind of milk. Want creamy? Use whole milk. Don't want the fat? Use 2% and add some non-fat milk powder. You won't be able to tell the difference!
2 tsp LIVE CULTURE yogurt - OK, you have to start with something. From here on in, just use some from your last jar of home made yogurt. Notice how little you need!
1 Cup powdered milk (optional)
Clean jars - enough for your milk. Use either pint or quarts. Pints are nice - serving size.
Steps:
1. Warm milk to 115 deg F.
2. Stir in your powdered milk - if you're using
3. Add 2 tsp cultured yogurt, mix well
4. Pour into clean jars. Straight from the dishwasher are fine. No need to sterilize
5. Put your jars into a roaster, or pan with hot tap water up to the neck of the jars. If you have a cooler that fits them, that works great too.
6. Cover and put in a warm place to incubate for at least 8 hours. 12 is better.

Notice were is says "active culture"? This is what you want.

DO NOT DISTURB! THERE IS A LITTLE MIRACLE TAKING PLACE! Your milk is turning into yogurt! Little Lactobacillus acidophilus and Lactobacillus bulgaricus are working their hearts out for you! The yogurt with thicken when it's ready. Note: It will not be as thick as the store bought. But then it doesn't have any thickeners in it! It will get thicker once it cools in the refrigerator.

Lactobacillus species

Take it out and refrigerate. It will last about 2 weeks. I doubt it will last that long...only because you'll eat it.

I usually start my yogurt at in the evening and let it incubate all night - about 12 hours. It's ready for me in the morning! I take it to work and put it over granola.

Now....I have a yogurt maker that I love. I ordered it from Amazon.com. It's a Euro Cuisine and cost about $35.

The Euro Cuisine - LOVE it

There are many on the market, some are better than others. Like everything else....you can spend a LOT of money, but it's not necessary.
I also ordered some yogurt culture to start. Now I just save about 2 teaspoon of the last jar.

Get this, easy, cheap(er), NO packaging! Fresh! Do it with kids! A miracle of microbiology!

Keep in mind....you don't HAVE to spend any money. Try it without a maker first, see if you like the REAL thing before you spend any money.