how to make yogurt without a thermometer

making yogurt is a good thing to do when you're already in the kitchen working on other projects. Last night I was making cookies and dinner, so I put milk on to warm up to the point where my (clean) finger can't stay submerged. There's probably a temperature number you can get from another resource, but it needs to be hotter than you can handle, and the surface tension changes, with minute bubbles appearing.

Take it off the heat then!!
NO boiling, NO scalding..

from the pot (right) pour into cooling container (center) until milk cools to warm ie. comfy to the touch but still hot. Then mix 2 cups milk with either 1) one package yogurt starter (far left) OR 2) a couple of spoons of your last batch of yogurt that was super tasty.

incubate in an insulated container. I found the one pictured in a salvation army thrift store en route tree planting through northern alberta. Made in the 70's, first used in 2011! The 2cups of milk/starter (right) is frothy from being stirred a number of times as it sits (5 minutes) before adding the rest of the hot milk. then the insulated lid (left) fits on top of the insulated bottom to keep the milk/yogurt essentially at/near temperature for 12-24 hours. You don't need to purchase a fancy styrofoam contraption like this one, a good blanket packed tight around a pot might do the trick, who knows?

just remember, heat escapes through the top and the bottom.

happy fermenting