I followed the instructions in Wild Fermentation, except for the heating the milk part. Because we'd purchased raw milk I wanted the yogurt to also be raw so we could benefit from all those good raw enzymes plus the healthy probiotics.
I tried a few different techniques, one was heating the milk on the lowest flame on the stove, whisking it constantly, hoping it wouldn't get too hot. That one didn't seem to work so well. The best technique was simply running really hot water in a big silver bowl in the sink and setting the quart jars of milk in it until they were warmed through. About the temperature of a nice hot water bottle you'd take to bed on a chilly evening.
I tried keeping the jar warm by snuggling it in a cooler surrounded by warm towels, but that didn't work as well as heating up the crock pot to just over 100, turning it off and keeping the jar in there to do its thing. The thick ceramic pot held the heat really well. And I still cushioned the jar with towels.
I was pleased to discover just how easy making your own yogurt is. Once I'd figured out the best technique I did a couple more jars throughout the week. It couldn't have taken more than ten minutes of hands-on time. All you do is heat up your quart of milk in the bowl of hot water, then stir in a tablespoon of yogurt with live cultures (once I had my own, I just saved a bit from each previous batch for the next one).
Then let it sit for about 16-24 hours. The climate in your own house will be unique and you'll figure out the optimal time for your yogurt. Mine took a little longer than the book said. I usually start it in the evening and let it sit overnight.
Once the yogurt was all thickened up I mixed in a little vanilla and maple syrup to taste.
Not to toot my own horn or anything, but it was seriously the best yogurt I've ever had! It must be something about the excellent goat milk and not having any additives like stabilizers, gelatin or one-dimensional-tasting sweeteners. While the ingredients were so simple, the taste was complex and delightful. Yogurt making is definitely going to become part of our routine now that I know how simple it is.
