|Yogurt maker, Yogurt in jar, Yogurt Cheese strainer, and Yogurt cheese|
|4 wide-mouth pint jars for 1/2 cups of yogurt|
I've found non-homogenized milk heated to 145 degrees, so not ultra-pasteurized (eventually I may be getting raw milk! - found a source). Raw milk yogurt makers often don't cook they're milk, but it won't be thick. Yogurt recipes have you heat the milk to 180 degrees. This will help in making a thick yogurt. Then let it cool to 110 degrees before adding your starter. I have my recipe posted here. What I'd add, is that letting it remain in your yogurt maker for 24 hours eats up all the lactose for those who are lactose intolerant.
|Heating milk to 180 degrees|