Your mission, if you choose to accept, is to take another step on the path of yogurt consumption. The first yogurt mission was published in mid-April last year, so I’ve let you get way too comfortable with wherever you were if you’re not making homemade already. Time to level up! Here are your options:
Find your yogurt profile below, and take one (maybe two?) step forward.
Level of Commitment for top three: Baby Steps
- I don’t eat yogurt…Your challenge is to try to find some way to eat yogurt that you like! I found that starting with a plain vanilla worked for me. Put your favorite breakfast cereal on top if you have to – the yogurt is even healthier than the milk you’d usually use.
- I eat run-of-the-mill sweetened yogurt cups…Try buying a 32 oz. tub of yogurt…you’ll save money and have less packaging waste to recycle.
- I buy big tubs of vanilla yogurt…Move on to plain yogurt, and use fresh or frozen fruit and your own sweetener. You’ll find that you can probably use less total sugar than the presweetened storebought brands. You might even try honey or real maple syrup to avoid refined sugar.
- I use plain yogurt and add fresh fruit…You’re ready to make your own, baby! Here are my step-by-step directions for how to make homemade yogurt.
- I already make homemade yogurt. Try a new recipe (some coming tomorrow) or tackle making yogurt cheese this week.
Impact Ratings:
Level of Commitment: Making Strides
Yogurt is a foundational Kitchen Stewardship recipe because it saves SO much money, improves your nutrition SO much and really is quite easy. (Homemade chicken stock is the first.) I think everyone should make homemade yogurt!
Updates on Making Homemade Yogurt
I have been keeping a list of new tips and changes I’ve made in my own yogurt routine since that April posting, and I’ve just been dying to share with you all! I thought I was a yogurt diva back then and that there was nothing more I could learn. A little shot of humility does a Katie good. 
You’ll only want to read on if you are or want to make homemade yogurt, or these tips won’t make much sense to you.
New and Improved Cooling Method
It’s not fair to my poor refrigerator to put steaming hot jars of milk into it like I used to. This time of year, I just use my “garage fridge”, but in the fall I started putting all four jars into a sink of cold water (just halfway up the jars or less) and a few ice packs:
The milk is generally cooled to temp in 20 minutes! The only thing I don’t like about this method is that it’s less consistent timewise because of the possible differences in room temperature and water temperature.
UPDATE: Really, you could keep it simple and just allow the jars of milk to come down to temp on the counter. Be sure to set a timer to remind yourself to come back and check, and remember that things will move more slowly in the summer than winter, for example.
Temperature Changes and Glass Jars
Just as I was composing this post in my head and thinking about how I haven’t cracked a jar in a long time, but it is probably a possibility with hot jars and ice water, *pop*. Figures. If you want to be really smart and safe with your jars, don’t use super cold water right on the hot jars. If you put the jars into the freezer for the first hour after incubating, don’t put them directly into the ice for the same reason. Then again, sometimes some jars just aren’t made to last as long as you want them to. 
I Don’t Use Store Whole Milk Anymore
Just over a year ago, we were a skim milk household, for drinking and yogurt. Last winter after reading Nourishing Traditions, I switched to whole milk because (a) saturated fats are good for you, (b) food should be eaten in its whole form, and (c) Sally Fallon said that cultured (yogurt-ized) whole milk is the only store milk folks should drink.
A few months ago, skim milk started showing up in our house again.
It started with my research for the post on full fat dairy where I discussed the hazards of oxidized cholesterol and homogenized milk. A well-versed reader pointed out that the amount of cholesterol in the powdered dry milk is very little, so the damaged fats one would consume in skim milk would be far fewer than those damaged by the homogenization process in whole milk. Point taken. I could purchase unhomogenized milk, but it’s double what I pay for regular old store milk, and it takes an extra stop.
I didn’t have to squirm with my new knowledge for long. I was thrilled to come across Keeper of the Home’s post on Raw Milk Substitute for Cultured Dairy Products. It was exactly what I was looking for, and she even got confirmation from Sally Fallon that skim milk + heavy cream is a good stand-in for yogurt making. I could only find one brand of cream at my regular grocery store that wasn’t ultra-high-temperature pasteurized (see the bottom of the yogurt post for that explanation). Using skim milk + store cream still adds a buck or so to my cheap yogurt, so my newest solution is to rob Peter to pay Paul.
Our raw milk comes from Jersey cows, and they make a LOT of cream. I steal some from the raw milk and use it in my yogurt. That way I know the fats are not only undamaged by homogenization, but also organic and grass-fed. The yogurt is yummy, too.
My personal Monday Mission for this week is to call the brand that makes the milk and actually ask them if they use powdered dry milk or not. Wouldn’t it be fabulous if they didn’t?
So…What Milk Should I Use?
Pam asked for clarification on this question after reading the original post, so I want to make it really clear (at least based on my current knowledge, as incomplete as it may be!) the order in which I’d make yogurt milk choices:
- Raw, organic, grass-fed milk is best, in my opinion. Not everyone has access to it or can afford it though, and sometimes it makes yucky yogurt. (I did have a successful batch a few weeks ago! I think just pasteurizing it by keeping it at 180 for a while may have been the trick, or I just got lucky.)
- Skim milk + organic, not UHT-pasteurized cream is next. Finding non-UHT-pasteurized organic cream may be as difficult as finding raw milk though. You’ll notice the words “UHT” or “ultra-high temp” on the carton. Most milk/cream in cardboard cartons is UHT pasteurized. (It could sit on the shelf and not go bad! That’s just not real food…)
- Unhomogenized whole milk (organic would be great if it’s not UHT-pasteurized, but so many of them are)
- Skim milk + non-UHT cream
- If you can’t find or can’t afford the above options, I would still go with regular old whole milk and be glad you’re getting probiotics and saving money by making yogurt yourself.
I’m More Relaxed with my Bacteria
You should use clean jars for your yogurt. You should use clean utensils. But I’m much more relaxed now about them being open to a little bit of air, and I don’t boil my spoon. I’m too lazy. (Now would be a good time to read the health disclaimer in the sidebar!) If you don’t have a dishwasher to “sterilize” your jars, you can just wash them well in hot, hot soapy water. The moisture is going to be the biggest problem, so I actually leave all my jars open for a while after unloading the dishwasher to make sure they’re absolutely, completely dry. THEN I cap them for the next yogurt-making adventure!
Theories on Temperature vs. Thickness
Every so often, I get a batch of runny yogurt. I’ve been trying to help others troubleshoot the runny batches over the past few months, and here’s my theory: ~100 degrees is a better temperature for your yogurt than ~110. I’ve allowed my milk to cool just a little bit longer and usually end up with thicker yogurt. Anyone else have similar experiences? Also, definitely only use 2 Tbs. of yogurt starter per quart of milk, no more. Too much yogurt crowds the multiplying bacteria and results in runny yogurt.
Greek Yogurt Rocks!
A few people have recommended Greek yogurt to me, especially when I struggle with raw milk yogurt’s consistency so much. Just last week I needed a new Dannon starter, and when they were out of the little cups, I decided it was time to try Greek. After the initial sticker shock of almost $2 for a rather small portion, I have to admit I’m impressed. Greek yogurt is incredibly thick and creamy, and it set up just perfectly for me with my normal method. I froze the rest of the little cup in ice cube trays for future batches in case the strength of my yogurt to yogurt starter diminishes. I think the Greek is also much milder/less tart than Dannon. The live cultures are different, so I think I will still make it the old way as well (maybe 2 jars of each) to make sure I’m getting L. acidophilus.
What are Probiotics?
Just a quick review: “probiotics” just means “healthy bacteria”. They are the millions of bacteria that are good for you. Usually this terms is used for “in the gut” bacteria that you would consume with foods. Yogurt has healthy bacteria. If your homemade yogurt thickens up and is no longer milk, you have cultured your milk, and the bacteria or “probiotics” in your jar are the same ones as in the storebought cup, just without the starburst emblazoning the marketing terms on it. You can’t make yogurt without probiotics. There are different strains of bacteria, however, and I often hear L. acidophilus touted, so that’s why I’m making sure our yogurt continues to have it. (You can find at least a partial list of your yogurt’s bacteria in the ingredients on the side of the container.)
Coming tomorrow…
Look for a compilation of yogurt recipes tomorrow and my tips for eating it plain with less sugar.
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If you missed the last Monday Mission, click here.
Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money. If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.
Have you accomplished these Monday Missions?
- Can the Cans: Get rid of canned veggies in your house.
- Handwashing and Antibacterial Soap : The first and still my favorite!
- Legume Recommend Beans: Load up on this healthy food. This time of year is great for soups with beans!
Check out Life as MOM for more frugal tips.
I just happened on your site tonight from Blessed With Grace: TMTT carnival. I love homemade yogurt and just made some over the weekend in my crockpot. I’m sure that’s not the best way to do it but it works for me. And I figured out how to make my own Greek Yogurt. In fact, I was working on the post for later this week. It’s so easy! Can’t wait to read your recipes tomorrow, I usually stick to honey and granola. But I’m up for anything usually
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I’m amazed at the thought you put into your milk. I just buy the cheapest skim milk the store carries. Two of my kids love yogurt, but my son and I can’t stand it. I’ve always wondered if I’d like homemade yogurt, but it seems like a lot of work for something I may not like. Perhaps I’ll try it one of these days
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Can’t wait for more. I enjoyed making yogurt with help from your original post until getting some villi culture. Love the savings of time and effort but you may tempt me back into trying Greek yogurt! Thanks.
I haven’t yet made yogurt with non-homogenized milk yet but am moving in that direction. Does the fat separation not result in thin (skim milk) yogurt on the bottom? My experience is that you don’t really want to stir the yogurt until ready to eat. Right?
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Katie Reply:
January 12th, 2010 at 4:03 am
Allison,
Correct, do not stir until everything is set and cooled, but I have never had a problem with the separation. I think naturally separated milk still has some fat in the “skim” section, as opposed to mechanically separated skim in the stores that looks almost translucent blue.
Great questions! Glad you’re liking the Vilii– Katie
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If you add cream to skim milk, how much do you per gallon? Are you shooting for 4% and if so, is that literal, as in 5oz cream out of a 128oz gallon? The raw whole milk I’ve seen starts with probably 4-5 inches of cream layer so I’m a little confused. ;o)
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Katie Reply:
January 12th, 2010 at 4:04 am
Allison,
The amounts are at Keeper of the Home’s post, but it’s 5 Tbs cream to 3 1/2 cups milk.
Katie
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I make yogurt in my crockpot and I LOVE it. I often make the whole batch into greek yogurt by putting it in a colidar lined with coffee filters to srtain out the whey – and use the whey a number of ways. You can make it as thick as you like.
I never knew that too much started yogurt makes the rest runny. GOOD INFO!
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Sorry for multiple misspellings above. Can’t wait to see your yogurt recipes tomorrow.
.-= Sarah´s last blog ..Tempt My Tummy Peanut Butter Crumb Cake =-.
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Thank you so much for this article. I have found a recipe to make yogurt in my crockpot but I will definitely have to try some of the tips that you have provided. My family loves to eat yogurt, we go through it like water, soit will definitely be cost beneficial to me to start making it myself.
Take care,
Shynea
.-= Shynea @ Penny Pinching Diva´s last blog ..HOMEMADE MONKEY BREAD – DOWNLOADABLE RECIPE =-.
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GREAT!!! post.
geri
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I’ll be eager to learn how the Greek yogurt starter that you froze will turn out when you thaw it. My experience with freezing one of my jars of yogurt and having it separate out turned me off from freezing it in subsequent batches.
I use 2% milk (because that’s what I drink or put in my cereal) and lo-fat or fat-free yogurt. Maybe I’ll take a baby step and try cream on the top yogurt the next time I need to buy some starter. I’ve made 4 batches of yogurt so far and still don’t feel I need to get a new starter yet. And sometimes my yogurt and starter last a couple of weeks.
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Katie Reply:
January 13th, 2010 at 11:56 pm
Anne,
Katie
You’re right, when a whole jar is frozen completely, it’s not that great for eating (really runny when you mix it back together), but the cultures are still there just for a new batch’s starter.
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Katie Reply:
February 1st, 2010 at 8:40 pm
Anne,
Katie
Used one of my frozen starter cubes this week, and the yogurt turned out! It’s runnier than ideal, but that seems normal after that long of having the culture going.
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Anne Reply:
February 3rd, 2010 at 2:13 am
Thanks for the info. I’m glad it turned out.
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This is a really awesome well written article full of great suggestions and facts. I make yogurt at home too – and since I have no source of raw milk now, or non-UHT-pasteurized organic cream, I use regular organic whole milk. I tried using Greek yogurt as a starter last time, and found that it took a lot longer to set up than usual (usually I use a powdered culture, but I ran out). So from now on, I will make sure to save 2 TBS from the homemade yogurt!
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I make yogurt in my crockpot regularly. This past time I was out of starter and picked up a container of Greek yogurt to start it with. It has a totally different taste, but is soooo good! I had a big bowl of it plain for lunch today; it doesn’t even need any sweetener. Does it still have all the “good stuff” in it, even though it doesn’t have the tartness?
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Katie Reply:
January 18th, 2010 at 12:19 am
Brittany,
Katie
I wish I knew which active cultures were in Greek! My container didn’t list L. acidophilus in particular, which I know is a big dog in probiotics. But I don’t know enough to answer the question fully – something to look into, for sure, because I, too, LOVED the flavor of the Greek!
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Chrysa Reply:
May 27th, 2011 at 4:36 pm
Sorry so late on this, but I thought some may find it helpful… the only difference between Greek yogurt and regular “American style” is that the whey is strained off, leaving a higher protein content behind and removing a lot of the moisture which results in a thicker texture. Nutritionally, the active cultures will depend on what is added to individual starter products, so read the labels carefully. Lactobacillus bulgaricus and Streptococcus thermophilus are found in all yogurts. The manufacturer decides which other bacteria to add, including Lactobacillus acidophilus, Bifidus, Lactobacillus casei, and Lactobacillus rhamnosus. If you are looking for all 6 probiotics in one starter, purchase a container of plain Stonyfield organic yogurt. Turn your batch into Greek yogurt by straining it with cheese cloth over a bowl to remove the excess liquid (my Greek relatives and I actually hang our homemade yogurt in cheese cloth outside from a tree to strain). Enjoy!
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Katie Reply:
May 30th, 2011 at 12:24 am
Chrysa,
Katie
But save the whey! It has many healthy uses: http://www.kitchenstewardship.com/2009/12/02/what-is-whey-where-can-i-get-it-how-to-make-yogurt-cheese/
Thanks!
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Linked. :>)
.-= Lenetta @ Nettacow´s last blog ..Link Roundup – SIGH Edition =-.
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I love your blog. I just found it linked from the Nourished Kitchen. Your yogurt post caught my attention because I have been experimenting making yogurt. I am a little confused though. Why do you need to add cream? Does it help with the thickness? I used 1% milk and was very happy with the way my yogurt turned out but wonder if I could make it even thicker with cream.
I posted my recent yogurt making experience on my blog if you’d like to check it out.
http://flouronmyface.blogspot.com/2010/01/woo-hoo-yogurt-success.html
Also loved your homemade deodorant tips and recipe. I am try your recipe and see how it goes.
Arlene
.-= Arlene Mobley´s last blog ..Woo Hoo Yogurt Success =-.
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Katie Reply:
January 18th, 2010 at 12:29 am
Arlene,
I only add cream when I’m using skim (skim milk yogurt is a little thin). I also seek to use foods as they are found in nature, whole. I used to use whole milk, but I’m worried about the dangers of homogenization on the fats. The saturated fats are healthy, so I add them back in to the skim. See this post for some of my science: http://www.kitchenstewardship.com/2009/10/13/a-fat-full-fall-dairy-fats-%E2%80%93-what%E2%80%99s-the-moo/ Does that help?
Have fun with the deodorant!
Katie
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Katie,
Is there anything wrong with just setting the 180-degree milk, in their jars, directly on the counter to cool to 110-degrees at room temperature? That’s what I’ve been doing… I’ve never put them in the fridge or in a cool water bath. Is there any problem with that that I haven’t considered?
Obviously, it’s a little slower, but I don’t think it’s taken more than about an hour on my counter top. (I usually set my timer in increments to remind me to come back and check the temps — so I don’t totally forget and blow it.)
I’d love your thoughts on this.
Thanks!
.-= Elizabeth´s last blog ..Two Months Old =-.
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Katie Reply:
March 8th, 2010 at 9:28 pm
Elizabeth,
That would avoid breaking jars like I did (again) last night. If you do ever forget the jars and let them get too cool, just stick them in the hot pot in the cooler again for 2-5 minutes. I’m always surprised how fast they warm up again! 
Katie
Absolutely nothing wrong with that! I don’t know why I’m always in such a hurry…
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Thanks, Katie!
And, although it probably seems obvious, I never thought about just reheating if I miss my 105-112 degree window. I always kind of figured I’d just throw in the yogurt starter and hope it works, despite the lower temp. Thanks for the tip!
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Love, Love, Love your blog. I’ve been reading a lot of info about making yogurt, so forgive me if you explained it, my head’s spinning with all the info.
I’m confused as to why you would use skim milk with cream instead of whole milk? You menitioned homogenization, but isn’t skim milk homogenized also? I can’t use our raw milk for that because it’s $10/gallon, so we only use it for drinking. I’ve been using organic whole milk for making buttermilk and cooking/baking and that’s what I was planning on using for making yogurt and kefir. Should I not? Our Trader Joe’s has non-homogenized, non-uht organic whole milk and also non-uht organic cream. (They also have whole milk yogurt which is what we’ve been using and it is awesome, but I want to start making my own). I was using the Organic Valley whole milk because I’d heard that they keep thier cows on pasture, but now I’m wondering if I should buy the TJ’s non-homogenized milk although I have no idea how they keep thier cows. I never knew eating whole foods could be so complicated, LOL!! Thanks so much for your help.
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Katie Reply:
March 11th, 2010 at 2:23 am
Lanise,
Complicated is the word!
There are some questions about homogenization’s safety; see this post for both sides (just updated this week): http://www.kitchenstewardship.com/2009/10/13/a-fat-full-fall-dairy-fats-%E2%80%93-what%E2%80%99s-the-moo/
Skim milk isn’t homogenized b/c there’s no fat to suspend. I think!
I would definitely call TJ’s and see what their cows might be eating, but organic, non-hom non-uht whole milk would be my first choice at a store. Org Valley probably has some cows on pasture some of the time…but then again so does my local big box store brand, since some small farmers contribute to the big pot of milk. It’s tricky! Ultimately, I don’t think any of the choices you mentioned are going to be bad. I bought whole milk from the store – non-organic – today for yogurt, b/c I’m not getting enough cream lately to “steal” for my skim yogurt. Whatever works, you know?
Welcome aboard!
Katie
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Jennifer Reply:
April 22nd, 2012 at 3:27 am
I’m with you Lanise, the more I try to eat whole clean foods the more confused I become. Sheesh!
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I have used a yogurt incubator for years to make half-gallon batches. It cost $ to start but has certainly paid for its self. I usually bring my milk to a boil (very slowly) at an almost medium temp while stirring so it does not scald. It takes a while, but I think that is what makes mine so thick (some of water evaporate more?). I use to add powdered milk I bought from a co-op to thicken it, but cutting costs – I stopped. Any thoughts on my methods that are good or bad?
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Katie,
If you want to know a nice quick way of sterilizing jars without using the dishwasher:
Wash well in hot soapy water and rinse in clean hot water.
To dry place jars on element of stove turned to it’s lowest setting. Usually four jars of the size you are using will fit on a large element.
Wait until you no longer see any condensation at the mouth of the jars. They are now dry and sterile. (For jar lids the best method is still boiling them in a pot of water for 5 minutes, and extracting with tongs.)
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Our skim milk here where I live says homogenized, which for the life of me, I can’t understand why as there’s supposedly no fat to homogenize! I looked into buying the cream and skim milk thing as I can get nonUHT cream–but all the organic cream is UHT!!
So I could get homogenized organic skim milk and non-organic cream…I’m in school too and finally said, screw it, I’m not making yogurt anymore and now I buy the whole milk organic stuff. And hope they don’t homogenize it. At least it’s not UHT. LOL
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Katie Reply:
December 23rd, 2010 at 1:33 am
Oh, seriously, what a mess! Our supermarkets are a bit ridiculous sometimes – sounds like you found the right solution for you!
Katie
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I didnt read through all o f these comments to see if you already answered this but, how do you know which cultures are in the starter yogurt from the store? I have been using Dannon since you recommend it and I have purchased some Dannon brand Greek yogurt to try but I dont know how to tell if the cultures are the same??
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Katie Reply:
January 11th, 2011 at 12:04 am
Kristin,
Katie
Dannon lists their active cultures on the side – I know there’s L. acidophilus (the famous one) and usually 5 others. Greek yogurt would have different cultures, but unless they’re listed on the package, I don’t know them. Great question, though, because the cultures can make a difference in health benefits. A friend of mine doesn’t even want to bother with yogurt because they make milk kefir, which has something like 50 different cultures!!
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I just ran across this website recently, and it has been quite interesting! My family uses regular homogenized whole milk for making yogurt, but we freeze and thaw it first. This results in at least some of the cream separating to the top again. I have no idea what percentage of the cream actually gets de-homogenized by this method, or what exactly happens to the individual fat globules, but it seems that it should at least help with the original homogenization.
Jonathan
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Katie Reply:
February 14th, 2011 at 3:40 am
Jonathan,
Katie
That’s a new one for me that I’ve never heard of. I wonder if it’s possible to reverse the possible health effects of homogenization this way. Fascinating addition to the conversation…thank you! Hope you stick around for more!
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I use un-homogenized low temp pasteurized (lowest temp allowable by law) whole milk from grass-fed cows. It’s much cheaper and easier to access than raw milk in my area (about $3.50 for a half gallon), and I feel good about it.
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Don’t know if this is a silly question or not but why do you heat the milk to 185* if it has already been pasturized? why not just heat to 100* and put the starter in and incubate?
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Katie Reply:
March 28th, 2011 at 3:46 am
Melissa,
Katie
I believe that is just to kill any bacteria that may have gotten into your milk in all the time between pasteurization and your kitchen. Safer!
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Melissa Reply:
April 9th, 2011 at 10:39 pm
right…that makes sense! I found that if I bring it to 185* and hold it there for 30 min. it makes my yogurt turn out much creamier…I am also super excited that my kiddos will eat it plain, seeing as how I have bought the sugary stuff up til now! yay! I feel like super-mom…lol =)
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Katie Reply:
April 17th, 2011 at 11:41 pm
Go, Super Mom!
Katie
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Do you have good luck storing your yogurt starter in the freezer? I tried to do that once and the batch I made with the frozen yogurt cube came out terribly runny. I assumed I killed the live active cultures?
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Katie Reply:
April 5th, 2011 at 11:09 pm
Zarah,
Katie
Yes, you can freeze the culture – you would want to completely thaw it and maybe even bring to room temperature before stirring into the warm milk. I would definitely give it another try, because the freezer shouldn’t kill the bacteria, just slow it down. Good luck!
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Katie Reply:
April 17th, 2011 at 4:00 am
Zarah,
Katie
The cube will be runny, but I’ve had decent luck with that cube making good yogurt after incubating. The cultures do NOT die in the freezer, but yes, the texture gets funky (which is why I don’t freeze yogurt to eat it later).
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Thank you so much for the wonderful information. I made my 2nd batch of yogurt last night and it turned out delicious! I bought a cup of the Chobani Greek yogurt (it was on sale for 40cents with coupon). The cultures are not fully listed on the container but according to their website they contain active Lactobacillus acidophilus, Bifidus, and Lactobacillus casei.
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Traditional Foods | Pearltrees // Jan 23, 2012 at 10:39 pm
[...] Monday Mission: Level Up your Yogurt Game | Kitchen Stewardship | A Baby Steps Approach to Balanced … If you wish you could eat more whole foods without breaking your budget , you're in the right place. [...]
What about organic skim and organic non uht cream. You listed just plain skim. Is there any reason to not use the organic skim? I can also get non uht non homogenized whole milk so i have been using this, but skim would be cheaper.
best,
cori
excellent site!
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Katie Reply:
January 30th, 2012 at 3:05 am
Cori,
Katie
You bet, organic skim (non-UHT) would be great, as long as you mix the cream back in…
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Maybe this is a silly question, but I had trouble heating my milk up to 185 degrees. It took like an hour! I did use a 5 quart pot and 3 pint jars (I don’t need as much yogurt). Maybe I need a bigger pot? Or maybe it is harder due to altitude? I live in Salt Lake City Utah, so we are kinda up there. I had the stove on as high as I could without boiling over. This is my only glitch so far! I thought maybe my thermometer was on the fritz, but I tried my meat thermometer also (at risk of burning myself) and it said the same thing. It floated around at 178 for a good 30 minutes. It worked out, I just wondered if I could make it a little easier for myself!
Sarah
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Katie Kimball @ Kitchen Stewardship Reply:
March 31st, 2012 at 4:01 pm
Sarah,
Katie
Go with it at 178 – I think anything over 160 is going to be just fine…maybe the trouble was just depending on how high the water is on your jars, or the altitude. Go easy on yourself!
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Anne Reply:
March 31st, 2012 at 6:20 pm
I live in Denver and I can never get my thermometer to register 185 degrees, either. If I’m lucky, it might get to 180, but I don’t worry about that anymore as my yogurt always seems to turn out fine. I rely more on the “scud” (forgot what you called it) that forms on top of the milk that I remove before I remove the jars from the hot water.
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Sarah Reply:
March 31st, 2012 at 10:41 pm
Thank you Katie and Anne for your responses. I got caught up with getting the temp. to 185. I had to add water to keep the level high enough. I noticed the temp on the boiling water (since I was keeping the thermometer on the pan) read 200 degrees the whole time. I’m assuming that made it difficult to pull it all the way up to 185. I looked it up and the boiling point is 212 degrees F at sea level and it drops the higher up you are. I will be relying on the “skud” in the future! It might be faster to just heat the milk in the pan, but I really prefer less mess.
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