Please explain your method and recipe.

I use raw goat's milk, so I heat the milk to boiling and remove from the heat to cool for 1/2 hour or so before pouring into very clean pint-sized jars.  Leave some room at the top so yogurt can be added later.

Let the milk cool until you can hold your pinky finger immersed in it for 5 seconds without pain.  If it hurts you, it could kill the culture.  Add 1 Tb yogurt per 8 oz. (2 Tb per pint) of good quality yogurt with live cultures to the jars of milk.  Screw on a tight lid, shake or stir well and set into the little pre-heated ice chest.  Fill with hot tap water up to the bottom of the lids.  Close the chest and set on a folded towel.  Wrap it in another thick towel and let it sit undisturbed.

You may have to experiment to find the best length of time to leave it.  Mine seems best after around 8 hours.  If it is very sour, it may have been left too long.  If it tastes mild, but isn't thick enough, it may need more time.

Quoted from outdoordrea

Unfortunately, processed foods were created so that folks wouldn't have to spend so much time cooking and preparing. Too bad that profits won out over health. Even foods that are marketed to be 'organic' or 'healthy' aren't...and the one's that are are typically overpriced. There is talk that the only REAL foods are those that are whole foods...i.e. no labels. If it has a label, it's not a whole food.

sad but TRUE

Thank You Victoria, I will see if I can get some raw goats milk, and if I do I will give it a try,  If I can't can I use almond milk? or rice milk?

I've never tried making yogurt from anything except cow's milk and goat's milk.

Quoted from LISALEA

Sheer laziness
Have u ever made ur own ??

Thanks accidental_chef  

Fair enough reason

Yes, I make home made yoghurt all the time. I live in the tropics and have never used a yoghurt maker in my life! We boil milk, let it cool (Victoria's method of dipping your little finger works just fine), add yoghurt culture, stir well, close the container and leave it overnight to set. I usually make 240ml, with 1 tablespoon culture, at about 9-930pm...and the following morning by 4-5am it's ready. I then leave it in the fridge until hubby is ready for it.

It also works with milk powder.

For colder weather, I've seen folks leaving the container in an oven which has the light on. Not the heat on but just the oven light.

Give it a try!

Quoted from accidental_chef

Fair enough reason

Yes, I make home made yoghurt all the time. I live in the tropics

U I live in the tropics ???
Lucky lady  

Quoted from accidental_chef

and have never used a yoghurt maker in my life! We boil milk, let it cool (Victoria's method of dipping your little finger works just fine), add yoghurt culture, stir well, close the container and leave it overnight to set. I usually make 240ml, with 1 tablespoon culture, at about 9-930pm...and the following morning by 4-5am it's ready. I then leave it in the fridge until hubby is ready for it.

It also works with milk powder.

For colder weather, I've seen folks leaving the container in an oven which has the light on. Not the heat on but just the oven light.

Give it a try!

That sounds easy enough !!
Thanks accidental_chef  

Quoted from Victoria

LisaLea,
It's so easy to make yogurt, and you save money also.  If you have a little ice chest (the size for a six-pack) and 4 pint-sized jars, you don't even need an electric yogurt maker.

U r right Victoria; I would INDEED save money 'cause yogurt is quite expensive !!
Thanks my Dear