how to make yogurt

you will need 4 quart jars plus a pint jar ( with lids & bands of course ;))

1 gallon whole milk

1 starter ~i use a 6 oz. Dannon yogurt...vanilla or plain.

I've had problems with other kinds. once made, you may use the small leftover pint jar to start your next batch

1-2 Tablespoons vanilla

1 Tablespoon cornstarch (to make thicker)

1/2 to 1 cup sugar

large enough cooler for jars & 1 gallon water

Pour 1 gallon whole milk in a large heavy bottom pot

( i prefer enameled cast iron)

bring to 180 degrees F.stirring consistantly so as not to burn the bottom.

Put the pot into a sink filled with cold water ( NOT if it's cast iron..it will crack. then you'll need to pour it into another pot).

Let it cool until 120 degrees F and then add the yogurt starter, stirring well with whisk.

if you'd like to add vanilla & sugar...do so now. 1-2 Tablespoons vanilla

1/2 - 1 cup sugar.

I added 1 Tablespoon cornstarch to thicken.

stir very well until all ingredients are incorporated.

pour into quart jars (spoon off bubbles that are on top)

& seal w/ lids & bands

place in a large cooler & add 1 gallon warm water 120 degrees.

Put lid on & keep aside in a warm place away from drafts for 3 hours.

refridgerate overnight.

once you make it a few times you'll realize it's not that hands-on & you can multi-task.