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The correct temperature is automatically maintained throughout the process. Get two red chilies with the whole stalk and put them both stalk-first in this container. It’s a perfect size and holds heat better than plastic or metal.

I’ll start with the obvious and easiest way to produce yogurt. It helps produce a thicker and slightly milder yogurt. Cultures come in thermophilic and mesophilic varieties.

Keep yogurt jars covered during culturing to avoid introducing yeasts or foreign bacteria that could weaken the culture over time. Next time you try it, make it at night and just pop it in the oven overnight. You can buy fairly inexpensive ones on Amazon. Since you are making dairy-free yogurt, you may opt to use probiotics or any other vegan yogurt bacteria to set your yogurt.

Maybe a small closet housing a water heater where you could set a towel-wrapped bowl of warm milk?

If a very thick yogurt is desired, fully cultured yogurt may be strained through cheesecloth or a tea towel and the resulting whey discarded or used in recipes. Do I need one for pasteurizing?

That provides the right amount of heat in the small space.

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A friend of ours makes his yogurt in quart jars and wraps the warm jar in towels and then puts it in an ice chest.

I always preheat the oven about 1 minute and then turn it off and put the yogurt in.

We were witnessing a tiny heartbeat that only a powerful God in heaven could create. Set on medium it keeps a constant temperature of about 110 degrees. Temperatures above 78F degrees may cause the yogurt culture to die. Wrap your yogurt jars in a towel and place them there. I have a question for Janet. Heat your slow cooker long enough to bring the temperature of the water to 115 degrees. After a few tries of finding a place where the temp stayed the most consistent my crock-pot won out.
When yogurt is ready I put all the containers inside the cooler (where the boiling water makes it the perfect sauna and maintains the temperature you need) and let it sit for 7-8 hours and then it’s ready.

Right now (July in Texas), I cannot leave incubating yogurt in the sun, or it will get too hot.

You can make larger batches of yogurt by adhering to the same ratio of 1 tablespoon of yogurt to 1 cup of milk (e.g. I followed the temperature instructions to a tee but may have put too much yogurt in as a starter. Making yogurt at home is both easy and economical; you can turn just a couple tablespoons of your favorite store-bought yogurt into a quart of your own. I heat the milk in the microwave to 160 -180 degrees ( about 20 min in my microwave) then let it cool to 110 -115 degrees. Just be careful not to turn the oven on with your yogurt inside. television, cable box, etc. Just a few comments: If you make yogurt at 6pm and want to incubate it for 24 hours, it won't be ready for refrigeration until 6pm the next day.


Ladle in roughly 1 cup of the warm milk and whisk to combine. Whitney said, “Just tried your recipe today! Multiple Ways to Incubate Homemade Yogurt.

For the incubation, I put the lid on my Pyrex container and wrapped it in a towel.

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