I like yoghurt. A lot. I also like to sit back and relax and go to sleep to find myself in the kitchen in the next morning peeking at a fresh batch of yoghurt and that divine good-for-you fermentation scent. I am a yoghurt scent junkie.
And it will save you bucks from buying yoghurt and it will save you space in the kitchen (yay, no need for a yoghurt maker!) and it will save you bucks from buying the machine and it will make you a happy person.
After all, it's an easy way to make yoghurt in small batches, since you are free from the ever-so-lasting temperature checks. It will be fine overnight, you can rest assured, and if your cheapskatiness goes along on your trips you will be glad to have seen this even more.
All you need is:
A thermos bottle/mug (at least 2 cups capacity, preferrably, but works fine if less). If it was used for coffee, wash it until odorless or better choose another, or your yoghurt will smell/taste like it (yikes!)
Milk just enough to almost fill the thermos
1 to tablespoon of plain yoghurt for each 2 or 3 cups (no need to be strict here, just estimate)
Warm the milk until a tiny bit over the body temperature, but so that you can comfortably hold your finger into it for at least 10 seconds. Add the yoghurt, gently whisking or mixing with a fork until it gets dissolved.
Pour into the thermos, close it leaving the lid in the open mode but still covered, and forget it for 8 to 12 hours (nice thing to make for breakfast!). Check the taste then and if you would rather have it more sour just leave it a bit longer until it gets how you like it and refrigerate or remove the lid so the heat will escape.
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