HOMEMADE YOGURT BY SY

Steps:

• Place the milk and cream into a pot and bring to almost a boil. Making sure you don't burn the milk on the bottom of the pot (A non-stick pot if possible).
• Turn off heat and let cool to 115 degrees.
• As the milk is heating up and then cooling add 3-4 tablespoons of cultured yogurt in a cup.
• Let sit at room temperature (about 70 degrees).
• When the milk has cooled to the correct temperature, add some to the cup with the yogurt.
• Next stir well and then add back into the pot of milk, stir.
• Next take a clean glass jar/ovenproof bowl and pour the milk into it, stir well.
• Cover the jar/bowl with plastic wrap and then a dish cloth.
• Take a clip-on desk lamp (shade and with a 75 watt bulb) and point it toward the surface of the jar/bowl (about 6 inches away).
• Let the jar/bowl with the milk and yogurt starter incubate under the heat lamp for about 8 to 12 hours. I prefer 12 hours, with the finished yogurt having a nice tangy taste and consistency!
• Refrigerate!
• NOTE: The longer you let the yogurt stay under the heat lamp, the more tangy the yogurt will taste.
• The amount of yogurt starter used is another factor in the success of the finished yogurt; too much or too little is no good.
• Also, the environment in which you place the jar/bowl can effect the finished yogurt as well.
• For example, if you are placing the jar/bowl of milk in a 80-85 degree kitchen area you can reduce the time it sits under the lamp. Or in some cases no lamp is needed.
• Further, you can use a conventional oven which has been heated to 200 degrees and then turned off. Then place the jar/bowl with the milk & yogurt starter inside the oven for about 2 to 4 plus hour.
• (I have also used my microwave convection oven, but not the microwave feature).