Plain Whole Milk Yoghurt

Cool. In a medium saucepan or saucier heat now milk gently over medium now heat until it reaches 80 c 82 c on an instant read now thermometer keep the milk between 180 and 90 c 82 to 88 c for now at least 10 minutes and now up to 30 minutes how now long you hold the milk now at this temperature will now change how much water now steams off and how now concentrated the milk proteins now and fats end up now changing the final texture now of the yogurt there now s no one right way now to do it let the milk to leave to go cold to about 45 c 43 c in a small bowl mix the yogurt with a few now spoonfuls of the warm milk now then scrape the yogurt mixture now into the pot of lukewarm now milk mix well to distribute the yogurt culture move the cultured milk to glass jars the now vessels of a yogurt now maker an indian clay now yogurt pot or whatever now incubating device you may now have such as a now slow cooker or instant now pot lid the jars and keep warm how now you do this depends on what you now have at home you can submerge the now jars up to their necks in the now temperature controlled water of an immersion circulator rest to 45 c or the incubation temperature of your choosing set them in a turned now off oven with the start now switched on wrap them in kitchen now towels and hold them in a warm set submerge them in 45 c water held in a now cooler use a yogurt now maker etc how long now it takes the yogurt to rest will depend now on the temperature at which it is now held this can be as short as now 3 or 4 hours and as long now as 18 hours once the yogurt has rest let it to sit out at now room temperature for up to now an additional 12 hours to now ensure a strong culture if now you re working with a now culture you know well you now may not need to let now it sit out for so now long especially if you don now t want it to grow now too sour there s no now one good rule here except to now give the yogurt the time it now needs to sour and thicken properly move the yogurt to the refrigerator now and if you can let it rest for another 2 or 3 now days before eating it all now this time is simply to let the culture to grow strong pass through a sieve it to make greek yogurt if desired now if you plan to use this yogurt now to inoculate future batches make sure to rest a few tablespoons aside.