Ok, now work on making Skyr.

Hey wait...what did you use to keep the temp of the yogurt up until it set. I've read some folks use heating pads. This is the part of the process that always confounds me.

I put about four inches of water in my crock pot, turned it on "low" and let it warm up for about an hour before I made the yogurt.  Then I set the jars of yogurt in the crock pot for four hours.

A few days ago, I put some water in the crock pot and left it on "low" for a couple hours and checked the temp periodically with a candy thermometer to see what the temp would be.  It ranged from 110 to 115 degrees, right where I wanted it to be.

I know some people use the heating pad but that just seems less precise to me.  I was gonna try that, though, if my crock pot didn't get to the right temp

Yeah and like me i used the heating pad and then after about 4 hours realized that my heating pad has an automatic shut off after 2 hours..my recipe says that at med. on a heating pad should keep the temp at 110 degrees and leave it for 7 hours.  I wasn't going to check it every 2 hours so i ordered one of those yogurt warmers.  THEN i came on here and Kelly told me she uses her crockpot which is an awesome idea.  But i got my yogurt warmer so i will try that tomorrow. 

What are you going to use your cream cheese for?  I am sure you could use it in something you make..like cheese cake?  lol   Try straining your yogurt on coffee filters..might be easier to transfer to a bowl.  

I'm going to mix some ranch dip mix or something like that in it and use it as a dip for veggies, and a topping for whole grain crackers.  My mother is coming to visit this weekend so we'll have it for a snack.

The coffee filters would work for straining the yogurt but I am trying not to use disposable products like that if I can avoid it.  I've cut a lot of disposable paper products out of my life so far.

Kelly, do you have step by step instructions for making your own yogurt that you can paste here?  I've never heard of this and it sounds very interesting.

Thanks,
michelle

Making yogurt is a breeze. Heat your milk (I do a gallon at a time) to 180 make sure you stir it so it doesn't scorch then let it cool to 110. I use an ice bath in my sink. Once its at 110 take some out and whisk in a couple tablespoons plain yogurt with live active cultures. Gently stir this mix back into your milk. There are other ways to do it but I've found this method makes the best consistency for me. Once you've stirred it back in pour the yogurt mix into canning jars and place in a warm place where they won't be disturbed for up to 24 hours. I started out pouring ho****er into a thermos then pouring my yogurt into the hot thermos and letting it sit. Didn't make enough so now I put a hot pad (med heat)in the bottom of a cooler, cover with a towel, add jars, cover with another towel, shut the cooler and forget about it. Use the method that works best for you. I've been making it this way for years and get consistent results so I stick with it. Once you make your own yogurt you'll never want store bought again!

Oh, and a side note. Don't stir your yogurt. Take what you want out of the jar then stir in your goodies. Stirring the entire batch will cause the yogurt to breakdown.

Here's how I do it.

Heat some milk over medium heat in a saucepan to 180 degrees, stirring often.  Then let the milk cool a little.

Put a couple spoonfuls of yogurt (with live cultures) into some canning jars.  Pour the cooled milk into the jars.

Put the lids on the jars and shake well.

Then you need to keep the jars warm for four hours.  I use my crock pot.  I put a few inches of water in it, turn it on low and set the jars in the water.  The water is about 110 degrees.

After four hours, I put the jars in the fridge and leave them alone for at least eight hours.

Then, if you want thicker yogurt like Greek yogurt, you have to strain it.

Coffee filters make great filters for other things, too.  I've never made yogurt but use coffee filters (very cheap) for a lot of things - like when I am filling the salt/pepper shakers - you can fold it and pour back any that spills.  Janice

Hey Kelly - a bit off topic but thought of you when I saw this...I assume it's not your farm being in OH but just wanted to make sure:

http://www.foodsafetynews.com/2012/02/20-campylobacter-cases-linked-to-raw-milk-dairy/