For several years I have tried to make homemade yogurt with limited success.
I have wrapped pots in towels to incubate my yogurt. I followed a crockpot recipe and ended up with baked, curdled, glug. I have used hot water bottles and my icebox; all with limited and inconsistent success. I have never tried the Easy-yo method because I don't want to pay for new equipment or sachets of starter; I prefer a more basic approach.
Finally, after much experimentation, I now make yogurt in a vacuum flask (thermos) with excellent results. My flask is a very unglamorous burnt orange second-hand find. For making yogurt, a flask with a wide mouth is best (it's easier to tip out).
I have given heating temperatures for if you have a food thermometer, but you can get by without one.
Here's how I do it:
Easy Vacuum Flask Yogurt
1 1/2 C water
1 1/2 C milk powder (I have only used full-cream milk powder so far)
1 heaped tablespoon plain, unsweetened yogurt with active cultures (you can save some from a previous batch or use commercial yogurt)
Combine water and milk powder in a saucepan and whisk until combined. Continue whisking until milk mixture reaches scalding point, that is, almost to boiling point. Don't allow to boil.
Allow to cool to lukewarm or blood heat (41-43C, 106-109 F). Think of the temperature to which you would heat a baby's bottle.
Whisk in the plain yogurt and pour mixture into your vacuum flask. Leave for 6-8 hours then check to see whether the yogurt is thick enough. The yogurt with become both thicker and stronger tasting the longer you leave it.
Once desired consistency is reached, transfer all but 1 spoonful of yogurt to a clean, sealed container and refrigerate. Put the other spoonful into a separate container and also refrigerate. That is your new starter.
This yogurt can be used anywhere plain yogurt is required. It can also be sweetened with honey, jam, ice cream topping, or stewed fruit.
This is my Kitchen Tip Tuesday post for this week.