材料：
1。1％有机低脂牛奶一杯;
2。 1勺纯酸奶作为发酵的来源，保持源头酸奶对牛奶的比例是一大汤勺对一杯牛奶。使用源酸奶要其中含有酸奶菌（如Dannon 牌）。
3。容器要进行消毒后才能使用;洗碗机洗过也是可以使用的。
4。表盘温度计（可选）。
做法：
1.将一杯牛奶加热到185°F（85°C）：
将牛奶放入消毒好的容器，然后使用微波加热2分钟，如果牛奶没有达到185oF，再叮当一分钟。
这样做是为了使牛奶的温度略于沸腾（约185F）。这可杀死牛奶中的任何不良细菌，并帮助它勾芡。
2.使牛奶冷却至110°F（43°C）。
将牛奶被煮熟后，它需要冷却下来到约〜43oC ~110°F。这时你的手可以触摸的温度，就可以了；发酵的温度应是不低于90℉（ 32°C）和不高于110°F（43℃），这便是最佳的温度。
3.发酵过程：
将一汤匙的纯酸奶放入冷却好的牛奶中，充分地搅拌；这是一个非常重要的关键一步。可以使用搅拌机的均匀地把酸奶菌混和到牛奶中去。
4.开始发酵（保暖）：
把拌均匀的酸奶容器放入“（keep warmer）～110oF烤箱抽屉里2-3小时即可得到香喷喷的酸奶了（图2）;
4A.或用烤箱灯光过夜，第二天早晨，你也可以得到（图2）酸奶。
4B.或者你也可以尝试用慢煲，以保持温度在〜110oF。
5.使用这个酸奶作为下一批酸奶的源头。
Ingredients：
1. one cup of organic 1% lowfat milk;
2. 1 full Tbs of plain yogurt (as a starter), keep source yogurt to milk ratio is one full Tbs/one cup. Use Dannon plain yogurt as the starter culture, which has the bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus live yogurt culture), that turns the milk into yogurt(after dishwasher will be ok to use),.
3. a container after be sterilized;
4. Dial thermometer (option);
Instruction:
1. Heat the milk to 185ºF (85ºC):
Pull milk into sterilized container, then heat milk by using microwave for 2 minutes, check it, if milk didn't reach 185oF yet, keep cooking another one minutes.
The idea is to bring the temperature of the milk to just below boiling (about 185 oF). This kills any undesirable bacteria in the milk, and helps it thicken.
2. Cool the milk to 110ºF (43ºC).
After the milk be cooked, it need to cool down to about 110 oF ~ 43oC (you hands could touch it).Don't proceed until the milk is below 120ºF (49ºC), and don't allow it to go below 90ºF (32ºC); 110ºF (43ºC) is optimal.
3. Add live culture:
Spong a full Tbs of plain yogurt to the milk, stir it in the milk very well. This is a very important key for you to have good tasted yogurt. you can use a blender to evenly distribute the billions of bacteria throughout the milk.
4. Start fermentation (keep warm):
Put the container in the oven warm drawer with 110oF over 3-4 hours;
4A. or put it in oven with the light on over night, next morning you will have (Pic 2) yogurt.
4B. or you also can try to use slower cooker to keep temperature at ~ 110oF.
5. Use yogurt from this batch as the starter for the next batch.
Notes:
add 1tbs of sugar and 1/4 to 1/2 cup non-fat dry milk as option.
