[Photographs: Molly Sheridan]
Note: Both the milk and the starter you select will impact the taste and consistency of the final product, and you will likely need to experiment some before you hit on your ideal ingredients. If you’re using fresh yogurt as your starter rather than freeze-dried, be sure to use a plain variety that contains live and active cultures.
There is more than one way to incubate at 110°F—from a simple thermos to a special appliance specific to yogurt making. I found the method below to be both simple and consistent, but you may want to experiment and use the process you find most efficient.
A useful trick I picked up from Alana Chernila’s The Homemade Pantry is to incubate a small portion of the milk and starter mixture in a 1/2-pint jar alongside the two filled quart jars. Reserve this smaller portion to culture your next batch of yogurt. If using the small cooler method outlined below, you can keep this smaller jar above the water line by setting it on top of a narrow, empty 1/2-pint jar.