Once the yogurt and milk are mixed, it's time to incubate or ferment them. You need to keep the mixture at a constant temperature of 110°F to 115°F for a period of eight to ten hours.

Incubate at 110 degrees for 8 to 12 hours. Chill and store in the refrigerator. This traditional Icelandic yogurt is distinctive in using a touch of rennet to help coagulate the milk. Don’t use ...

A free hands-on yogurt making class will be held at 12:30 p.m. Wednesday, Feb. 12, at the N.C. Cooperative Extension in ...