Yogurt Maker- Homemade Yogurt and Yogurt Drinks

1.5 quarts Whole milk (Raw or Pasteurized)
1 packet yogurt starter culture or 2 TBS plain yogurt If using plain yogurt as your starter, it must have active live cultures.

Heat your milk or cream in a pot on the stove to 185°F, then allow it to cool to 105°F.
If you skip this step, you will still get delicious yogurt — it will simply be looser and tangier, more like a European-style yogurt.

In a small bowl, mix:
2 tablespoons of plain yogurt, or 1 pack of yogurt starter
2 tablespoons of milk or cream
Stir until it forms a smooth paste.
Add to the Remaining 1.5 quarts of milk or cream.
Mix thoroughly so the culture is evenly distributed.
Pour the yogurt mixture into the glass bowls that come with your Ultimate Yogurt Maker, or the little single serve jars if you bought those instead. If you have the jars and bowls, I suggest culturing the yogurt in the bowls, and then pouring the finished flavored yogurt into the individual jars. It's much easier to flavor the whole batch at the same time.
Seal each one with its lid.

Place the filled jars or bowls into the machine.
Add water to the basin until it matches the same level as the contents inside your jars.
This creates even temperature control — one of the secrets to perfect yogurt.
Choose Your Temperature & Time
Most yogurts are cultured at 99–115°F for 6–10 hours. =
A great starting point: 99°F for 8 hours (this is what I do)
Then adjust to your preference: Longer time = thicker & more tart.
Shorter time = milder & softer

Once the machine finishes, carefully remove the bowls of yogurt from the yogurt maker and place in the refrigerator refrigerate for at least 6 hours (I chill for 12 hours)
This step is essential — it:
✔ thickens the yogurt
✔ improves flavor
✔ stops culturing at the perfect point