This process worked really well, and it’s one I’ll attempt to replicate again next time.

Process notes:

• 8 c milk
• coat bottom of Dutch oven pot with ice cube, add milk
• heat to 170° over medium, then turned down to low heat and continued to heat to 180°
• held at 180° for 5 min
• cool to 115°, a combination of letting it sit and stirring to speed things up
• whisk 2 tbsp yogurt into 1 c 115° milk (used a new carton of Maple Hill Creamery plain yogurt)
• add to pot, stirring gently
• cover pot, place in oven
• after 1 hour, turned on light and proofing function for several hours
• pulled out at 8 hr 45 min, spooned into jars, and refrigerated

Results

I had thought that the heat in the Dutch oven would keep the incubation temperature up without the light or proofing function on, but it started to cool a little so I turned them on for most of the time.

The flavor and texture are both great!

This time, I didn’t turn any of the yogurt into Greek style. I didn’t want to have to make anything with the whey, and having the regular yogurt will give me the flexibility to make a thinned-yogurt substitute for buttermilk. I have a feeling there will be some more Buttermilk Oatmeal Bread in my near future.

HOMEMADE YOGURT POSTS

• Testing my chocolate yogurt cake recipe for upcoming book - from Instagram: I’ve been wanting to write a whole grain baking book for awhile and this week made a lot of progress on it. Today I’m testing and photographing my chocolate yogurt cake recipe. http://ift.tt/2jnUl96 I’m writing a whole grain baking book! Basically it’s the guide I wish I’d had when I bought my Komo … Continue reading Testing my chocolate yogurt cake recipe for upcoming book
• Whole wheat oat bread with yogurt and milk - When you’re in the mood for a substantial, enriched whole grain sandwich bread, this is a great one to try. It has more sugar and oil than my standard basic wheat bread — which is probably why I love it so much!
• Homemade yogurt, take 5 - Everything worked great this time -- this is the process I'll try to keep replicating.
• Homemade yogurt, take 4 - It basically worked, but incubation was too short and flavor was too mild
• Homemade yogurt, take 3 - The incubation period was too long or warm, resulting in a yogurt that's not smooth but otherwise tasty
• Homemade yogurt, take 2 - Different method, fantastic results
• Homemade yogurt, take 1 - Didn't thicken up properly, but still usable as a substitute for buttermilk