Leave it in the oven all night....but I hope the oven doesn't get hotter than 110 or you will have killed the good bacteria.
Stick it in the fridge as soon as you get up.
Linda C

Yup, leave it in the oven. After 10 hours it will be as thick as it's going to be and I find that if I use some of the last batch as starter for the first batch, it gets thicker (and a bit tangier) with each batch.

Although I use the dehydrator because mine has removable trays and so quart jars fit in there nicely, Elery uses a cooler, just a plain hardsided cooler used for ice and drinks when camping, etc. Heat water to 115, put your yogurt in jars, fill the cooler about 3/4 of the way up the jars and put the lid on, then cover the cooler well with a couple of towels. It'll stay warm enough to incubate the yogurt.

Annie

It worked, it worked! I am so excited, now I can add yogurt to my list of "you make what from scratch" :) And it is very very good. I'm not sure I'll be able to eat store-bought yogurt any more.

As it turned out, it was pretty thick when I went to bed, so I did pull it out. I'm glad to know for the future though that it would be okay to leave it.

I made it from whole milk. I thought that this first time I should do it in a way most likely to succeed. However, I will probably move to low fat milk next time. Am I correct that it will just take longer to thicken and may not get as thick as with whole? But otherwise, no changes needed?

FWIW, I used a package of freeze-dried culture called Yogourmet. Amazingly, our local health food store didn't have a yogurt with live culture but did have this and I didn't want to go to another store so I tried it. It seemed to work well.

I looked at the yogourmet web site (linked below) and they also sell a mix of three cultures - casei, bifidus, acidophilus. It says that you must use their machine however, as the temperature has to be gradually increased over a 12-15 hour period of time. Does anyone know anything about this type of yogurt? Would it be worth an investment or is it just a marketing scam?

We had fresh yogurt, granola, and strawberries (frozen from last year's harvest) for breakfast - yummy.

Thanks,
Ann

Here is a link that might be useful: Yogourmet

Oh, and I meant to add - this was so incredibly easy! My reaction was "who knew? If it's this easy, why doesn't everyone make their own yogurt?"

Ann, I use skim milk or low fat, usually skim, and mine is nice and thick.

Yes, it's very easy, isn't it? I think the reason more people don't make their own is because they think they need special equipment or they don't want to take the time to let it ferment or they like that sticky sweet stuff that passes for yogurt in the grocery store. I just add some fruit and a drizzle of honey or maple syrup to mine if I want it sweet, or stir in some homemade jam, but to each their own.

Annie

What about stronger yogurt like Greek yogurt or the kind you get at ethnic groceries? Does it have a different complement of cultures? My husband is from the middle east and likes his yogurt plain on top of rice dishes. The stronger the better. Can I use the greek yogurt as a starter? How can you tell if the yogurt has live cultures?

linnea, I used just plain Dannon as my first starter, and always save a bit from my current batch to start the next batch. I've found that my yogurt has gotten stronger and thicker with each batch. My current batch is about 6 "generations" old and it's much like the thick and tangy Greek yogurt Elery bought at Trader Joe's. I don't see any reason at all why you couldn't use the greek stuff as a starter. As for the live cultures, it'll say somewhere on the container that there are live cultures, you'll have to read the little tiny print, though!

I like mine thicker and tangier because I use it in place of sour cream for things like baked potatoes and salad dressing and I can still sweeten it up with a bit of honey or maple syrup if I want to use it to top fresh fruit.

Annie

I started my Yogurt making with the greek yogurt Fage. After the yogurt is ready, I drain it in cheese cloth suspended in a funnel. Within a few hours it is nice and thick. Drizzle a little greek honey of course and some fresh strawberries. I make my yogurt in a thermos and usually leave it overnight to thicken and it has a nice smooth and slightly sour taste just like greek yogurt.

Best of luck!

I make my yogurt using a heating pad. I just wrap the heating pad around the jar and secure it with a few elastic bands. Set the heating pad to low heat and leave it overnight. The more I recycle my yogurt starter the better it taste. I just had some before dinner today and it was soooo creamy!

A heating pad, how neat! I have a cold house and a pilotless stove, that might work for me. Is this the previous thread on making yogurt?

Here is a link that might be useful: yogurt

Congratulations! You have joined the ranks of the converted! Now, for your next project, these little balls of yogurt "cheese" are wonderful spread on nice crackers, toast points or toasted baguette slices. Be sure and drizzle a bit of the herb laced oil over each piece when serving.

Yogurt Cheese in Olive Oil w/Herbs

Make a batch of yogurt. Line a colander or sieve with muslin or a clean, lint free dishcloth. Pour the yogurt in, fold the cloth over the top of the yogurt & put a weight on top. I use a plastic bowl with a tight fitting lid, filled with water. Put the colander or sieve in the sink or over a bowl to catch the liquid (whey) as it drains.

The timing differs depending on how liquid the yogurt was to start with and how heavy the weight is, but leave it until the yogurt has become stiff, like cold cream cheese. It could be a couple of hours, or maybe 5 or 6...just check once in a while.

Then, roll the "cheese" into inch-round balls. Put them in a sterilized jar, sprinkling each layer with your choice of herbs & spices. When the jar is full, pour in olive oil until the "cheese" is covered. Store in the fridge. My original recipe said it would keep for 3 weeks, but I have noted that it keeps much longer than that as long as all the balls remain covered with oil.

This is a wonderful spread on good quality crackers, baguette slices or toast points...make sure to drizzle a bit of the herb flavored oil on each serving.

I like to use fresh marjoram, rosemary and chives from my garden, with the addition of some salt and chili pepper flakes. But really, follow your tastes, it's a very forgiving recipe.

linnea - yes, that is the thread I was referring to. I'm sorry, I should have linked in my original message.

To go back to a question I asked above - does anyone have experience or know anything about the yogurt made with a mix of three bacteria - casei, bifidus, acidophilus ? I am very curious about what would be different with it.

I also think the heating pad is a great idea.

And rachelellen the yogurt cheese balls sound wonderful!

Ann