Here is the process:
I start by heating up 1/2 gallon of whole milk to 170 degrees Fahrenheit while stirring on and off during the heating process.
Then I let the milk cool to 115 degrees Fahrenheit while I sanitize the insert for the Yogotherm, lid and all, with boiling water.
|The insert is the smaller container on the left.|
When the milk is cooled to 115 degrees...
...I add just a pinch of yogurt starter (which I buy from www.thecheesemaker.com), pour into the Yogotherm insert, seal, and then put into the outer insulating container.
By the way, here are the two starter I use:
Finally, I put the Yogotherm in a place I will see it so I remember I am making yogurt and not forget it. (I have forgot it for a few days and although it was a bit stronger tasting than I like, it was still good.)
24 hours later, open up the container...
...and empty the yogurt into jars and store it in the refrigerator. The yogurt will last a long time (a few months at least) if you sanitized and washed your containers well.