This time around I'm using half and half I wanted to use up - and most importantly, I gave my heating pad to a family member and don't have one right now. I don't have a 'yogurt' maker nor do I have a yogurt button on my electric pressure cooker so I did it the old fashioned way... in the oven.
I also opted to sweeten it just a bit at the start instead of at the end. This yogurt made with half and half is so incredibly thick and creamy - very very good.
Yogurt
With starter culture and made in the oven
1/2 gallon half and half
1 c unsweetened almond milk
1/3 - 1/2 c natural sweetener
dash of vanilla
2 T yogurt with live active cultures or a packet of yogurt culture starter
Mix the half and half and almond milk (if you are using almond milk in addition to half and half) with the natural sweetener in a large pot on the stove. Over medium, heat slowly to 180 degrees. Simmer at this temperature or as close to it (180-190) for about 10 minutes, stirring most of the time.
Cool the mixture to 110 either slowly letting it set or quickly with a cold water/ice bath.
Stir 1 cup of the warm mixture into the 2 T yogurt or the starter culture.
Add it all back into the big pot and stir.
Add some vanilla if you wish or leave it plain depending on what kind of yogurt you want.
Ladle it into jars at this point if you wish or you can leave it in one large container.
I added freeze dried fruit to the bottom of some of the cups and left some plain.
In a briefly warmed oven, set the tray of sealed jars, or the container of yogurt.
Leave the oven light on for warmth and leave alone for about 12 hours (all night works well).
Once set, chill the yogurt for at least 3 hours.
At this point you can add flavorings, fruit, etc. to the yogurt if you wish as well. Keep refrigerated until using within 2 weeks.
