Since the fermenting process of making yogurt requires a very constant temperature (more infos about how to make yogurt here), it is quite possible to make our own yogurt without a yogurt maker. Among the various possibilities, there only 2 that stand over the crowd: the pressure cooker or oven.
1. Start with the preparation of the yogurt
Bring a quart of whole milk to a boil and then let it chill to a temperature between 100°f and 115°f (37°c and 45°c).
Add a yogurt as a fermenting starter. Use an yogurt whose limit date is far, ferments will be more active. Then add powdered milk: between 1 tablespoon and the volume of a yogurt jar.
The more you put powdered milk, the firmer the yogurt will be.
Divide the mixture into the jars.
2. Heating methods
Prepare a water bath by filling 1/3 of a dish with water. Preheat your oven to 115°f (45°c). When it is hot, put your filled jars in the dish and leave overnight at this temperature. It takes a period of 4 to 8 hours depending on the ferment you chose and the amount of milk powder you used.
In the pressure cooker:
Heat a little water in the pressure cooker so that the pots are well immersed (almost to the edge). When the temperature reaches 115°f (45°c), place your yogurt, close with the lid, and let catch all night long, preferably in a warm room or near a radiator.
Keep your yogurts in the fridge and eat them quickly!
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