Homemade Yogurt (1st Attempt)

[22.12.2014]
Ingredients:
2 cup organic fresh milk (I used Organic Valley)
1 Tbsp farm fresh natural yogurt, as starter

(1) Bring fresh milk to boil between 85C to 100C. There would be some skin formed which could be removed easily using a silicon spatula.

(2) Once done, emerge the whole saucepan in a patch of cold water to bring the temperature down to 45C. Check the temperature using a thermometer.

(3) Add in starter and stir well. Pour into thermos and close the cap tightly.

(4) Meanwhile, fill up about 1/3 boiling water in a slow cooker. Put the thermos into the slow cooker filled with boiling water.

(5) Wrapped the thermos with a thick towel and let it incubate for 10 hours.

(6) Once done, pour out the thermos into a glass container and put in fridge for 3 hours for it to set nicely.

OUTCOME AFTER 3 HOURS IN FRIDGE

Result: The texture is a bit runny, but turn harder after 1-2 days in the fridge. I am attempting to add more starter for my next experiment. Meanwhile, i read that homemade yogurt can last up to 14 days.