======Making Yogurt======


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**Alternative titles:** Yogurt Fermentation
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====Summary====                   
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====Procedure====  
  - Warm 2 pints of milk in a cooking pot over low heat, stirring often, until it reaches about 88°C or just starts to bubble.
  - Place the pot into a bowl of ice water to cool the milk quickly to about 46°C, or until it feels just warm.
  - Pour half a cup of the warm milk into a small bowl and mix in 2 teaspoons of plain yogurt with live cultures.
  - Return this mixture to the main pot and stir thoroughly to combine.
  - Carefully pour the mixture into a clean glass mason jar and screw on the lid.
  - Wrap the jar in a towel and place it in a warm location (e.g., on top of a refrigerator) for 10–12 hours.
  - After incubation, check the yogurt’s thickness and tanginess; longer incubation produces stronger flavor.
  - Refrigerate and enjoy with fruit, honey, or granola. Save 2 teaspoons from this batch to use as starter for the next one.



====Links==== 
How to Make Yogurt with Kids - Children's Museum and Theatre of Maine: 
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📄 How to make homemade yogurt - AUTHOR: [[https://www.natgeokids.com/au/kids-club/cool-kids/general-kids-club/how-to-make-homemade-yogurt/]]\\

====Variations====
  * Try different types of milk (whole, skim, plant-based alternatives) and compare texture and taste.
  * Test how incubation time affects thickness and tanginess.
  * Add fruit or flavorings after incubation for variety.
  * Compare results using yogurt starters from different brands.



====Safety Precautions====
  * Heat milk carefully and stir constantly to prevent scalding.
  * Use oven mitts when handling hot pots and jars.
  * Keep all containers and utensils clean to avoid contamination.
  * Refrigerate yogurt promptly after fermentation and consume within two weeks.




====Questions to Consider====
  * What role do bacteria play in making yogurt? (They ferment lactose into lactic acid, which curdles milk proteins.)
  * Why is it important to cool the milk before adding the live yogurt cultures? (High temperatures could kill the bacteria.)
  * How does incubation time affect the yogurt’s taste and texture? (Longer incubation produces thicker, tangier yogurt.)
  * Why should new batches of yogurt be started with live cultures from a previous batch? (The live bacteria continue the fermentation process.)