"Woman dies in kitchen from eating homemade yogurt!"

If I make it at home, is it safe to eat? Will people read about me in the morning papers- "Woman dies in kitchen from eating homemade yogurt"! 

Really! these thoughts went through my mind and  quite a few more. Somehow my siblings and  I had survived- grown up eating my mother's homemade yogurt, as well as jars and jars of home preserved foods- raw milk and butter; and we are still here! Having my own children in a society concerned  with germs surely had to have influenced me over time.  I had developed an uncertainty about the validity of some foods not bought from a store, especially fermented ones- that's how far removed I had become from my roots. Just where had I accepted that ridiculous fear? How had I stepped so far off the path I had walked in my youth? Unfortunately after my kids were long gone from the home, I remembered the taste, joy and satisfaction of creating my own sustenance.  They missed out on part of the heritage handed down to me I let slip away. Memories of my mother singing in the kitchen while her busy hands created our health and strengthened our souls with foods traditions I did not fully appreciate as a child. Some time ago determined to recapture my foundations in life I pulled together the supplies needed, and started my secret life as a 'Ferment-ologist'- in my mothers footsteps!
It is so easy to make you own yogurt, saves money, and the taste is so fantastic-you probably won't ever want to eat store purchased again!

 Supplies needed:

Get a double boiler pan for the amount of yogurt you intend to make; I make a gallon at a time hence -a big pan! I use a smaller pan inside of a large one-works perfect as a make-shift double boiler. Just fill a good amount of water in-between them, not too much, or it boils over,  not too little or it burns. You can also use a dutch oven.
Clean glass jars with lids-(for when it is ready); I use quart canning jars or half gallon jars, use what ever size you like.
A whisk, or an Immersion tool to mix with.
Cloth, coffee filters, or napkins and rubber bans to make a "breathable" covering for the jars as the yogurt is making. The culture is alive and does better with a breathable covering, rather than a tight lid.
A thermometer if you are a stickler for absolute temps, I have done it so much now -I never even use one...ummm should I even admit that...
A supply of good quality grass feed organic milk, in the amount you wish to be yogurt, and at least 8oz  of good quality already made plain yogurt with active cultures- that is for your "starter". I like Greek yogurt for the starter, it is creamy, tasty and presently "all the rage". I stress that you choose quality, if you desire good vibrant health you have to give your body those same materials to produce vibrancy. Beyond that- the taste, feel and pleasure of well made food is what you deserve, it is also a message to yourself, and those you serve that they and you-are worthy of  it! 

Lets mention the "Got Milk" thing here:
There is all sorts of conversations we could have about whether you should use non-fat, 2%, or whole -or even be eating milk products at all. There is enough controversy about milk just on the Internet alone, it could keep you busy reading for hours. Just click on the controversy link I put there and see what Wikipedia says -go down to the possible harm section-that will make you think.  Each person needs to research and be responsible for their own decision on having milk in their diet or not...Personally I prefer the whole milk, for a once and a while food source not an every day habit. I prefer raw milk from a lovingly raised and kept cow. That does not change the basic nature of Milk which contains natural growth hormone designed to make a baby cow grow huge; apparently it can work the same in humans. Also,  it is an acidic influence on the body which makes it not exactly an ideal calcium source, as your body has to dump its own calcium stores into the blood to buffer the bodies PH- because of milks acidic affect. Cheese even more so-As I said many conversations could be had....

So if you are still up for a ferment- Lets make yogurt!

            Make sure your working area is clean, your pots, pans, and spoons are all  clean, the jars are washed and ready. You don't have to be neurotic, but it is important to have a good clean beginning for the yogurt culture to not have to battle out any other "bugs" and just bloom into a rich full-bodied yogurt uncontested. 

Next, you need a heat source, I use an Excalibur food dehydrator- that I saved and saved for- but I hear about people using creative heat sources like a heating pad set up safely on low, or using an  oven, double boiler wrapped in towels (oven off -of course- at that point) and there is always regular yogurt makers you can purchase. The temp should be steady around 110 degrees or so.

To Start:
In your double boiler or dutch oven, heat the milk to right below boiling, 200°F. My mom use to say when it gets a skim on it its done. 

2. Cool the Milk - Let the milk cool until it is just hot to the touch, 110°F - 112°F. If the milk is too hot when you add the starter -the starter "dies". This goes faster if you set the pan over an ice water bath and gently stir the milk. (See below)

3. Add starter to Inoculate the Milk - Just add in the yogurt you bought from the store, then whisk the whole batch mixing it very well.

4. Incubate the Yogurt - Now comes the long wait where the milk actually transforms into yogurt. The trick is keeping the milk around 110°F until it has set, usually 4-6 hours. I actually let mine go for 9-10 hrs making a thicker yogurt, that I like. Commercial incubating equipment is easier to use for maintaining a consistent temperature, but not necessary.

I cover my jars with a breathable muslin cloth, you can use paper napkins or coffee filters even- rubber bands to hold then on then put them on to warm.

I do put the door back on my dehydrator, this is just to show you how awesome this appliance can be as it doubles as a little heating oven. It even has a yogurt setting, making keeping it at an even temperature easy. So I wait, and wait, and wait, usually over night, and by morning! -Yogurt has happened! I put the regular lids on and put it in the refrigerator where it will keep about two weeks. You can save a cup of your own yogurt as "starter" for your next batch, which is a plus!
Making your own yogurt saves money, creates satisfaction, and assurance that you know what is in your food and how it was made. No additives, coloring or unnecessary fillers, just milk and starter, and a bit of love.

Here is a link to the National Center for Home Food Preservation you might want to preview- just for extra education.

"Just in case your still worried about the whole dying in the kitchen thing"