[sugarmamma]

I have a Salton yogurt incubator (but it can be done in an oven or cooler)

I add:

1 quart scalded milk (that has cooled back down to 150 degrees)

2 T prepared yogurt with active cultures or powdered starter

mix and let sit undisturbed for 4-24 hours.


24 hours is a "true" yogurt. It should be very tart by that point. Tart enough to use in place of sour cream or add fruit/jam, etc to sweeten if desired.