Double boiler or regular saucepan: The pan needs to be large enough to hold all the liquid, plus have room to stir without the liquid going over the edge.
Thermometer: Accurate temperature control helps assure rapid coagulation and a good tasting yogurt. Use a thermometer that measures temperature in the range of 0°- 104°c and can be calibrated for accuracy.
Containers for the yoghurt: Clean in hot soapy water, rinse well, then sterilize by heating in boiling water for 10 minutes. Air dry.
Measuring cups and spoons, mixing spoons and small bowl for mixing starter with a small amount of warm yoghurt: Before using, clean, rinse, sterilize and air dry to reduce possible bacterial contamination.
Incubator: A yogurt maker, insulated cooler, thermos, oven or heating pad that will maintain a temperature of 43°c for several hours may be used as an incubator.
- To use a yoghurt maker, follow manufacturer’s directions.
- To use an oven, place filled yogurt containers into deep pans of 43°c water. Water should come at least halfway up the containers. Set oven temperature at its lowest point to maintain water temperature at 43°c. Monitor temperature throughout incubation, making adjustments as necessary.
- To use an insulated cooler, pre-warm the cooler with almost-boiling water. Empty, then fill with 43°c water that comes halfway up the sides of jars filled with 110°F cultured milk. Place lid on cooler and let set.
- To use a thermos, pre-warm a clean thermos with boiling water. Empty water and pour in cultured milk that has been heated to 43°-46°c. Add lid and let set.