Homemade Yogurt

Someday I might get a yogurt machine, but I've been doing it in the oven with great success, so maybe not. Here's my recipe:

1 C dry milk
4 C water
1 yogurt start

Your yogurt start is either a store bought start, or 2-4 T active yogurt. I buy a quart container of plain yogurt and freeze it in 2 T dollops. Makes about 25 starts.

Combine dry milk and water in a saucepan. Stir and slowly heat to 180F. Pull off heat and cool to 110-120F. Preheat oven to the lowest setting. Stir in yogurt start until dissolved and place mixture in a clean dish. Turn off the oven, and turn on the inside light. Place the dish in the oven and let it incubate for 6-8 hrs or until doesn't slosh around when jiggled (I do about 6 ½ for a mild flavor). Oven should hold at around 120-110F if the light is on. Keep the oven closed to retain heat.

Chill for several hours.

Eat plain, with fruit chunks and/or granola. To flavor, add blueberry or strawberry syrup. For a simple flavor add ¼ to 1 t sugar and ¼ t jello mix to every cup of yogurt. I've also used crystal light drink mix plus sugar to the rave of all.

Strawberry Syrup:
1 T cornstarch
¼ C sugar
½ C water
¾ C mashed strawberries

Blueberry Syrup:
1 t cornstarch
2 T sugar
1 C blueberries
¼ C water

Mix sugar and cornstarch and add to fruit and water in a saucepan. Bring to boil until desired consistency.