How would I make this yogurt recipe with a yogurt machine?

Usually it is a mixture of milk some plain yoghurt for the culture to start it growing and then I put in a bit of honey and vanilla.

I believe I always used powdered milk to make it creamier.

This one says a gallon of milk but I think for the unit you have it is just a quart or a litre which equals 4 cups.

Here is a recipe to do it in styrofoam container so you are all set to go with the little jars and the heater.

You’ll need:
A styrofoam or other cooler
yogurt
containers for the yogurt
I have put vanilla and some honey in as well.

Just heat up as much milk as you want (start with a gallon).
Bring it to a boil slowly, boil for about 30 mins.
Let it cool until it is still warm, but not hot enough to burn when you put your finger in it.
Put 1/2 a cup of yogurt in the milk and stir it.
Pour the warm milk into containers.
Boil some water, enough to fill the cooler to half way up the sides of the containers with the yogurt. Leave overnight–in the morning, you’ll have fresh yogurt!!

Check out my previous answer about one way to make yogurt in this question (…I also have a Salton yogurt machine, but it’s the one-unit kind not the little cups kind… that’ shouldn’t matter though):

One thing I’d say, however, since someone else has said to incubate “at least 8 hrs” is that (as long as you have all the milk already at the proper fermenting temp of 110-118, which a yogurt maker automatically maintains), the minimum amount of fermentation time is actually 4 hrs** … any longer (up to a maximum of 24 hours) and the yogurt will get more and more sour since the bacteria’s job is to eat up all the lactose (milk sugars) in the milk and that process keeps going pretty fast while the temp is right. You may like your yogurt more sour than I do though.

**That’s so you won’t have to add *extra time* just for all the milk to be able to get to a good fermentation temp.
Also btw, the *amount* of yogurt you’re making won’t matter if all the milk is just at the right temp during incubation.

Oh, and also, DON’T boil the milk at all, much less for 30 minutes. Keep it under the boiling temp (185 is good) if you’re heating it higher than the fermentation temp in the beginning to make it thicker.

HTH,

Diane B.