Q&A for How to Make Yogurt

Yogurt should be stored in the refrigerator. It is best stored in the middle shelves, which are colder than the door storage. Keep it covered during storage. If it's commercially purchased yogurt, eat within 3 days of opening the container. Yogurt can also be frozen and even enjoyed as a frozen dessert or snack.

My friend from India taught me how to make yogurt. Heat up your milk until it just starts to boil. Let it cool. When you can stick your pinky finger in and hold it there for 10 seconds, it's just the right temperature to add the starter.

Yes, you can still use it.

Of course, any heat source that will keep it at the right temperature is fine. The article has several options. You could even a food dehydrator (minus the screens).

Add sugar and cocoa powder to the milk as you heat the milk initially, and beat it in gently with a whisk. Be careful not to add too much sugar at this point, however. More sugar for flavoring can be added after culturing.

To denature the proteins in the milk that will tend to form curds otherwise.

I make my yogurt in a slow cooker. When it is time to incubate, I wrap the slow cooker in thick towels and place it on a shelf near my water heater. I try to time this so I start incubation before bed time -- then it will usually be ready after breakfast.

You could, but you could also just add more fresh yogurt, as soft set yogurt likely means that the amount of bacterial culture was not enough to promote fermentation.

You do not need to add sugar to your yogurt.

Just add more sugar or add honey or fruit (both of which will boost the nutritional value of your yogurt).

Bacteria in the gut come in two kinds -- beneficial and non beneficial.

Use a very little amount of milk and mix it in, then wait a bit for the cultures to make the milk a bit more thick. It should be a bit thinner once the milk you just put in sets.

No. Bacteria needs the lactose in the milk in order to thrive. Unless coconut milk has lactose, then it is not possible.

Loosely covered is the best for getting good yogurt. Cling wrap also works.

You can freeze it in an airtight container; yogurt can be kept this way for about three months (and makes a great treat frozen!).

The cupboard might not have been warm enough for the culture to grow. It needs to be about 100 F.

You can strain it with cheesecloth or a coffee filter. Line a colander with the filter of your choice and let it drain until it is as thick as you'd like. If you let it strain long enough, you can make yogurt cheese.

To prevent contamination, be sure to use clean utensils and vessels for storage. Also be sure to cover the yogurt to prevent airborne contamination.

It’s not water, it’s whey. It is full of protein, so mix it back in. Tossing it out is tossing out protein.