I got cultured: success with homemade yogurt (finally!)

Previously, I have not had success with projects dealing with fermentation (moldy fruit scrap vinegar, a dead sourdough starter, you get the point). But, finally, I accomplished homemade yogurt, and it was really easy. I'm excited because I now know that my lil guy is getting grass fed, minimally processed yogurt (and I don't mind the savings, either ;) ).

Steps:

• Fill pint size mason jar about 1 inch from the top with milk (preferably whole)
• Heat milk to 180 degrees in a boiling water bath
• Screw lid on jar and cool milk in a cold water bath to around 100 degrees (specifically in the 90-120 degree range)
• While milk cools, allow yogurt starter (just plain, store bought yogurt) to come to room temperature on the counter
• Also, preheat oven to 150 degrees
•  When milk has reached desired temperature, turn off the oven, wrap the mason jar in a towel and place the mason jar in the OFF oven. Latch the door (if applicable) to prevent heat from escaping
• After 4-24 hrs (I waited 4.5), the yogurt is finished! It's best to check the oven every few hours to make sure it is still warm

I strained mine in a coffee filter lined colander in the fridge for about 2 hours. You can see my yogurt (yay!) on the right, and the whey on the left. I think I may let it culture a bit longer next time to see if I get more yogurt and less whey that way. I'm not really sure why it made so much. Still, it's real, edible yogurt. So we'll call it a success!

 (Toddler approved!)