Home made yogurt is made from cow milk

Home made yogurt is made from cow milk.

Instad of using yogurt as a starter, you can open several capsules with probiotics, and use the powder as a starter.

The best is raw cow milk, but you can use any cow milk available, including common pasteurized and homogenized milk.

This guy gives you detail guidelines:
http://www.makeyourownyogurt.com/

If you don't have 2 pots that fit inside each other and the heating pad, do not buy them. You can instead invest money in yogurt maker, it cost less than the cost of a new stainless steel pot or heating pad.


185°F = 85°C
110°F = 43°C


In short yogurt making steps:

Sterilize all of the equipment
Heat milk to 185°F, quickly and evenly by using a hot water jacket
Cool it quickly and evenly to 110°F, using a cold water bath
Add or "pitch" probiotics from several capsules (4 - 10)
Cover and keep warm (110°F = 43°C) for seven hours, like overnight.

Tomorrow, you have one liter or more of fresh yogurt.


110°F = 43°C is the temperature at which the yogurt cultures (or your probiotics from the capsules, whatever strain you have ) will consume the lactose in the cow milk, and reproduce themselves. From each single bacteria you may get 5 000 or 50 000 live bacteria, converting lactose into yogurt acids.

You will "pitch" your milk with your strain of probiotics.


Automatic yogurt maker costs less than a large stainless steel pot:
http://www.amazon.com/b?ie=UTF8&node=16012141

http://lexieskitchen.com/lexies_kitchen/2012/5/16/yogurt-machine-recommendati...

http://www.bestyogurtmakerguide.com/

http://homecooking.about.com/od/dairyrecipes/r/bldairy9.htm

I don't endorse any particular machine.
The cheapest maker may work as good as the most expensive.



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