Homemade Yogurt Recipe

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We go through a lot of yogurt, and I've been wanting to reduce my plastic consumption. My first attempt led to a slimy failure, but my second attempt produced some of the best yogurt ever!

What did I change? I used 2% instead of skim, I heated the milk to 190F rather than 170, and I used a better incubation method. This second time, I made a water bath in a small cooler, and I let it incubate a fairly long time (8 hours). Oh, and I also snuck in about 1T sugar (suggested on a different web site).

If I can make yogurt like this consistently, goodbye plastic tubs!

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