- a 2-quart yogurt maker such as "Yogourmet"
- A double boiler
- a digital thermometer
2 quarts milk (ideally raw, organic, grassfed)
1/2 Tbsp plus 1 tsp. (is that 2 1/2 tsp?) unflavored gelatin (or one pkg from the store)
4 Tbsp. plain (unsweetened unflavored) whole milk yogurt (store or previous batch)
Put water in the bottom pan and start it heating up. Reserve about 1/3 cup of milk in a measuring cup. Add milk to the top pan and insert thermometer. (Since I use raw milk I need to heat it to 160 F to kill competing bacteria). While milk is heating, add gelatin to the reserved milk in the measuring cup to dissolve. Set aside. Turn off heat when milk reaches 160 and set the top pan with the milk into the sink with an inch or so of cold water to start in cooling down. Slowly pour the gelatin milk mixture into hot milk while whisking briskly. Prepare the yogurt maker according to instruction and get your container ready with the yogurt starter. When milk has cooled to 112 degrees F pour into container and whisk or stir well. Milk should be between 108 and 112 F. cover and put into yogurt maker. Set timer for 5 hours. Move the yogurt into the fridge without disturbing it and give it at least 10-12 hours before opening it. Cream will be at the top. The yogurt will still thicken slightly after that but it should be stiff enough where you can scoop with a spoon and leave a smooth mark.
There are other ways to make yogurt but this is what I do. I invented the part where you add the gelatin (which I buy in bulk at azure standard) after you take it off the heat. It seemed to have improved the thickness of my yogurt. Good luck!