Fall is finally here. I couldn´t be happier about the change in weather except that the lack of sun makes it really difficult to make yogurt the way I did all summer long. I recently discovered a much easier and (more or less) error proof method.
First, gather your supplies. First you need a thermos (it doesn't have to be for hot water because you never heat the water too high), glass jar that fits in the thermos with room for water to surround it (I use a Belén instant coffee jar), two pots, thermometer (optional, but much easier and more reliable results), and of course a stove (with 2 burners is best). You also need milk (already pasturized or just pasturize it and wait for it to cool down) and yogurt without preservatives and unpasturized (Lactolanda, Doña Angela, and LP are great brands).
Now that you have your supplies, heat the milk and water to 45C (113F). Separately! You don´t know how many times I have had to emphasize this point. Next, remove from heat and slowly stir in 2 Tablespoons of yogurt per liter of milk.
Pour the milk and yogurt mixture into the jar and cap tightly.
Place the jar in the thermos and pour the heated water over it.
Screw the top on the thermos. Wait 3 hours. Refrigerate and enjoy. Sweeten and flavor to taste.
There's no need to buy more yogurt. Simply save enough from your first batch to use as starter for the next.
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