Make your own Yoghurt
I covered all kinds of Yoghurt in my first book - this is the simplest - the magic to love is that you can make more yoghurt out of ..... your yoghurt! The process is simple, and mostly requires you to just stir and wait. It will do all of the work for you.
I recommend being patient and keeping it at 85c for at least 20 minutes before bringing it down to temperature to add the culture. This will result in a creamier yoghurt. Non-dairy yoghurts require some more nurturing - and different cultures more suited to the sugars.
1-litre milk full fat or skim
2-3 tablespoons good yoghurt or starter culture
pan for heating
insulation/incubator to keep at 36-40c for 8-12 hours
Heat the milk in the pan to 86c to denature it - try to hold it there for at least 5 minutes, stirring as you go - but I go a bit longer - even an hour - the longer the better, the less liquid on top and the creamier the yoghurt. (A Thermomix or similar contraption is good for that).
Cool the milk down to 35-40c before adding your culture.
Don't add too much culture - more is less in this case. You can temper it by pulling some warm milk out and blending the culture through and then adding it to the mass. Just make sure it is blended right through.
Don't let the milk cool down too far before you add the culture - we need it to be warm - the bacteria loves it like that. Also - you need to heat the milk in order to denature it; get a blank slate and set it up for easy culturing. Milk kefir is SUPER strong but we still heat it up for certain cheeses for the same reason.
Put your cultured milk into your container for incubation. There are many ways to incubate - choose yours - maybe it's an oven, or an esky with hot water bottles, or a heat pad. Maybe you have a bread prover? I have a thermos flask designed for this - which I love but I also have a water bath set up that works really well and somehow the kids seem to love that. If you have a good oven - with the setting on it or a strong pilot light then it's perfect because you can also do a lot of little jars and pots in there on the tray. If you use a roasting tray you could fill that with water and then add the jars to that to help keep temperature.
Leave for 8 - 12 hours. During the day I always do 8 - if it's overnight that depends when you are going to wake up but often doing it for too long can make it sour and a little watery.
For yoghurt for people on SCD (specific carbohydrate diet) - you'll be going for a lot longer - 24 hours and then leaving it in the fridge for a day before eating it.
Your yoghurt can last in the fridge for a few weeks.
Don't forget to keep some yoghurt in a small jar for your next batch.
I like using full cream/fat milk but you don't have to. I also use yoghurt as my starter culture. When you look for a good yoghurt to use as your starter - look for one that doesn't have any extra things in it - no sugar, gums, additives or flavours. And hopefully 4 strains - Lactobacillus Acidophillus / Bulgaricus, Streptococcus thermophillus. SCD may not want Bifidus varieties during the early days of gut healing, but otherwise that is a good one to look out for.