Yikes, I think I had a brain fart..it was not
Mother Jones Mag...It was Mother Earth Mag...slight difference...sorry

Sooey

The one below is from the Last Whole Earth Catalog in 1971 and sounds similar. Go down to the Ancient Hippy Yogurt

Here is a link that might be useful: Ancient Hippy Yogurt

I used to make yogurt all the time....and it's just very clean milk and a starter...
I used to ( when I wasn't thinking about fat grams) mix a dry milk according to the directions on the box, and add a can of evap. milk....bring it all to a scald ( think that's about 200 degrees), cool add a couple of generous spoons of the last batch or of a yogure with live bacteria ( Dannon for one) mix it up, pour into sterile jars and keep at about 110 degrees for about 6 hours....or longer for more tang.
I would use a baby bottle sterilizer, bring it to temp, cover it with news paper and blankets and test the water after about 2 hours....and re heat and re cover.
Then I got a real yogurt maker!! LOL!
It's not rocket science....just make sure everything is very clean, mix a starter with milk and keep warm....
Linda c

Oh My Goodness, thank you both for your taking the time to answer my question.

Ginger...I think that may be it! Last Whole Earth...sounds like the correct publication...no Mother involved at all! And, the recipe sounds like it might be it. I don't remember a can of milk in it, but it's been so long since I have even thought about it that I'm sure I have just forgotten about that part. I'm going to give it a try. As I remember it was very good yogurt and not at all expensive to make.

Linda, that all makes sense. Milk, starter and warm temp over time. Why do you bring it to a scald? Now you have me thinking. I see a few 'mad scientist' experiments going on in my kitchen this weekend! Yumm....

Thanks again for your help. I think it is exactly what I was looking for. I LOVE THS!

Happy Birthday Ginger !!!

Sooey

You're welcome, Sooey!

Lindac, what kind of youghurt maker did you get?

I used to make my own also, waaay back when but never used gelatin. That's one thing I don't like in a lot of commercial products.

Anyone make the equivalent of the Bulgarian/Greek type yoghurt that Paulines had from...TJ I believe??

Here is one link to various recipes w/o gelatin.

Yoghurt recipes w/o gelatin

This reminds me that my oven has a yoghurt/proof setting. Sound like I have a project. I love tangy tangy yoghurt.

I had 2 different yogurt makers....one was a salton I think and the other was a big make a quart at a time thing.
The thing about making yogurt is clean clean!....any hint of another bacteria in there and it will sour instead of turn to yogurt....that's why the scald.
I found that I couldn't get my hand mixer blades clean enough to make yogurt...( No dish washer in those days) so I used a whisk...
different starters make different tasting yogurt....I like Dannon....
And you can use plain skim milk, but it will be thin and icky....or you can use 1/2 and 1/2....and it will be thick and yummy....
The recipe I used had more milk solids in it than whole milk, because I added undiluted evaporated milk.
I may have to go search out that recipe....it came from an Adele Davis book.
Linda C

Probably "More Than Y'All Wanted to Know", but here goes:

How to Make Your Own Yogurt: from The "Complete Book of Yogurt" by Shaun Nelson-Henrick - p.47

Step 1 - Heat a quart (4 cups) of milk to boiling (212 F.) or just below (180° F.) for one minute. This preheating is to wipe out competing strains of bacteria. Note: add 1 to 2 tablespoons of skim milk powder for more solid yogurt.

Step 2 - Cool the milk to 115° F. You can do this by pouring the milk into a cold crockery bowl (not metal), or by placing the pot in which you have heated the milk into a bowl of cold water. You may even put the milk into the refrigerator for a short period of time.

You can test the temperature of the milk by using a candy or dairy thermometer. (If you use a candy thermometer, make sure it registers low enough for yogurt.) Or you can put a drop of milk inside of your wrist. The milk should feel warm but not hot.

Step 3 - Put two tablespoons of plain, fresh yogurt or dry yogurt culture (follow instructions on the package) into the warm milk. Stir gently, but well, with a wooden spoon. Make sure the culture is thoroughly mixed into the milk.

Step 4 - Pour the inoculated milk into:
a) the containers that come with your yogurt maker from here on) or
b) clean, sterilized cups, jars, or glasses. Place these containers in a large pot. Fill the pot with warm water - up to two-thirds (or necks) of the containers (can be with or without lids. Put a tight lid on the pot. Wrap a heavy towel around the pot and set aside (away from drafts). Or place the pot (without towels) over the pilot light of your gas range. Or, put the pot into your oven - turn oven to 275° F., then turn off (it may be difficult to maintain the correct temperature with this "oven" method). or
c) a large crockery bowl. Cover the bowl with a dry dish towel and put the bowl-cover on. Then wrap all of this in two heavy towels (or a small blanket or several thicknesses of newspapers). or
d) a thermos bottle (don't put the cover on tightly) and leave it in a warm place. or
e) cups, jars, or glasses that are placed in an electric frying pan. Set the temperature to 110 to 115 degrees F.

Step 5 - Whatever method you choose you *must* keep the temperature right (115° F. for 4 to 8 hours), so check fairly often.

Step 6 - Look at your yogurt. If it thickens - about the consistency of heavy cream - it is ready. If it is liquid or watery, incubate longer.

Step 7 - When your yogurt is ready, put it into your refrigerator for three to nine hours or until it is the consistency you want. Your yogurt will continue to thicken as it cools in your refrigerator.

Step 8 - Eat your yogurt plain or add flavorings and fruit.Stir in fruits or flavorings gently for a custard-like consistency, vigorously for a more liquid yogurt.
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P.S. - I maintain the proper temperature to develope my yogurt by putting it into a dehydrator and set the temp. at the correct level. I own an old dehydrator that I purchased from Sears (Harvest Maid) several years ago. Always works well... Just make sure that your containers are well sterilized and every thing us super clean!

Have also used the thermos method. Of course....It's a lot easier to go out and buy a Yogurt Maker !!!