So after buying several containers of store bought yogurt, only to pitch them because I just couldn't get the milk/starter/yogurt timing right. They didn't go to total waste, as I did put them in the various composters around the place. Still..... there had to be a better way!

I got online, and looked up a dry yogurt starter. Plenty out there, but I didn't want to pay shipping, which would have made the whole home-made yogurt thing a bit pricey. So off I go to Wheatsville Co-op, the local hippy/yuppie grocery. Sure enough, they had a dry starter, so i bogought a box.

This is the yogurt from said second attempt at using it. Second attempt, you ask? Well, I had the bright idea to try an old crock pot as a fermenter, so I wouldn't have a pan of jars of busily souring milk sitting on top of the stove. Not such a good idea. The heat was waaaay too much, and it killed the starter. However, since I realized it fairly quick, I was able to reheat the milk mix and re-inoculate it with some fresh starter. And it worked like a charm, the next day we had 4 pints of beautiful firm yogurt. I don't use powdered milk, agar agar, or any other thickener, you don't need them. Milk and starter, whether it comes from dry starter, or a tub of store bought yogurt, will make a wonderful yogurt with absolutely NO added anything, until you put it in. Lovely!

Home made yogurt recipe

This can't get much easier. I won't post the 'how to', you can find that all over the Web. You need a gentle constant heat source (I use the pilot light on my stovetop), some canning jars, some milk, and some starter. That's it.

Milk, or a combination of milk, cream, or milk alternative, I have used both soy and almond with good results

Starter. Can be as simple as a cup of cheap yogurt from the store, just make sure it is live, with the active culture.

Take a canning jar, and pour your milk or mix (I have used a mix of 3 parts milk to 1 part soy/almond milk with good results, although the yogurt will come out a bit softer. ) into the jar, times however many jars you are using, and pour into a pot. Heat over medium heat until it just starts thinking about boiling (scalding). Let cool until not burning hot, but very warm. you should be able to hold a finger in the mix for 5 seconds before it gets too warm. Add your starter, stir or whisk (works better) until starter is completely blended with the hot milk. Pour into washed and still hot canning jars, put the lids on and place on your heat source. In 12 hours, fresh home made additive free yogurt! Simple!