Jornal de Katsolo, 30 set 19

I bet it tastes really good😋 what a great combination 😊 

Yum to homeade yogurt. I have just heated some whole milk to 185 that is cooling on the stove before adding the starter culture (from a previous batch) when it cools to 110 degrees. I jar it and keep it in a warm zone for 24 hours before moving to the fridge. So good and much better than store bought. 

I make mine in my Instant Pot. I agree, so much better than store bought! 

did you know that you don't have to heat up pasteurized milk all the way up to 185? I just only learned that a couple years ago. it'll save you a little time and a little heat in the kitchen if it's hot where you are.  

katsolo- I am in eastern nc. yes it is hot here! if you do not heat it up to 185 how do you make it?. after it reaches 110 i leave it in the mason jars in the microwave with the dooor ajar so the light keeps it warm for 24 hours i would be interested to know how you make yours. lots of fancy yogurt maker appliances but i am a minimalist with tose one use gadgets! 

I use the instant pot these days, but we used to make it in jars left in the oven with the light on overnight - a little give and take there on time. the 185 heat isn't necessary unless you're using raw milk. take it up to 110 and do your same old thing.  

here's a read on the pros and cons. in my mind, no cons, just different textures and tastes. my yogurt ends up being smooth and mild tasting, similar to "yo, baby" brand except without cream floating on the top (i wish, but no). https://brodandtaylor.com/the-science-of-great-yogurt/. i use Costco's organic whole milk, my starter is my own, or a couple spoonfuls of Fage or Chobani plain. I don't pre-heat and I set the timer for 10 hours. I strain for 2-3 couple hours using a sieve and a paper towel. the yogurt gets more tang after about 4-5 days but it rarely lasts that long. the whey goes into both my food and the dogs' food since it's loaded with probiotics. i was looking for something from alton brown, but he failed me on this one. 

That is very impressive that you make your own. May have to try it sometime. Nothing wrong with that picture