Yo-Yo-Yogurt

I tried making my own yogurt last night, well last night was the "incubation" period. After about 9 hours of sleep, I woke up to find that nothing had changed. Its still a milk consistency. DAMMIT!

I did some googling and found a guys blog who seems to be obsessed with yogurt making, parfait! He recommends to do a 24 hr incubation, so I put it in my oven with the light on. I'm following a recipe where I can make it in my slow cooker, but thinking about incubation and temperatures, thats why it didn't thicken. It needs a steady temperature for the incubation time.

I also found some information about pasteurized and ultra-pasteurized milk. Basically, the ultra pasteurization seems to allow you to skip the part where you scald the milk, awesome, because I don't want to do that part myself anyway.

I think I will be buying a yogurt maker in the future, with my upcoming school schedule and just the overall ease, I think it will be worth it.