This is an easy to make, thick yogurt. I have been making yogurt on and off for sometime, playing with temperatures, time, different milks, adding other ingredients etc. ; the best way is the simplest way described here.
All you need is a fresh, store bought milk and yogurt for the first batch, then you can use the yogurt you made for the next batch.
Here are the steps about how things work.
Heating the milk to 180F and maintaining it between 180-185F for 20 minutes help the proteins coagulated for the viscosity and the texture you want.
Next, we let the milk cool to 108F to 113F where the bacteria grows the best. Alternatively you can also use your "pinky finger", if you place your pinky into the hot milk and hold it there 8 to 10 seconds without pulling it, it's ready! If not still to hot, I suggest use thermometer and when it's 108-113 F do the pinky test to see if that's true for you :)
Lastly, we let it ferment for about 6 hours. If you keep it more, it will get acidic/sour.
If your yogurt doesn't turn the way I described here, there is always a scientific reason...
Ingredients
1 gallon whole milk - fresher the best
4 tablespoons plain, whole milk yogurt - bring into room temp
Instructions
In a large pot heat the milk to 180F degree over a medium heat, without lid. Mix it once in a while.
Check the temperature to see if it reached to 180-stir the milk first before checking the temp-. If so turn the heat to the lowest, set the timer to 20 minutes.
Remove the pot from the burner, and let it cool to 113F (takes about 1 to 1.5 hours-remember mixing the milk before checking the temp),
Place the yogurt in a bowl, add one/two cups of milk into the yogurt. Using a whisk, mix well and add the mixture back to the pot. Mix it well for a 20 seconds
Put the lid on, and wrap the whole pot with a blanket/beach towel and let it stay somewhere warm, without being disturbed/shaked for 5-6 hours or overnight
Next day place the yogurt in fridge
You can save/drink the yougurt juice (the whey - below). It's a great prebiotic, just drink it/add to your smoothies.
Toward the end of the yogurt, since you are removing more and more whey, it will get even thicker and better. That's the time I sprinkle some sea salt and red pepper flakes and have it like an appetizer/dip (meze).
Lastly, before finishing the batch, save a cup for the next batch. Every once in a while - depends how long it takes for you to consume -, if your batch starts getting runny/sour - you may want to start from new yogurt.
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