Now I’m home, I’m enjoying making my own yogurt again, and surprised to find it is easier than ever. I make mine in a thermos. You can see my super-easy process here: Easy homemade yogurt in a thermos.

I’ve tried a number of ways, and the thermos is easiest. Best thing about it, besides the perfect, slim, non-electric incubator, is that you can make any quantity you need. No bulky appliance on the counter top!

I’ve used half a dozen different size thermal coffee mugs. I list all the different sizes that have worked best for me on the link above.

Thanks for sharing your experience. Homemade tastes so much better than store-bought, don’t you agree?
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I maintain a homemade yogurt website (link below), and found your entry via StumbleUpon today. I would offer that the heating of the milk to 185F is not really about killing bacteria. Most of them die at a much lower temperature, and I suspect that and most of your viewers are using pasteurized milk. Instead, heating the milk to 185 will denature the proteins in the milk, enabling it to sequester more of the liquid (whey), resulting in a thicker set. If you were to hold the 185F for thirty minutes (I don’t), you’d get a a thickness very similar to store bought. Something else your readers might be interested in, is using a heating pad to keep the milk warm during incubation. Also discussed here:

http://www.makeyourownyogurt.com/

Thanks,

Michael