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1
Over medium-high heat, bring the milk to a very slow boil.
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2
(This is to kill any other bacteria that might interfere with yogurt-making.)
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3
You should see a skin forming on the top of the pot.
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4
Dont touch it!
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5
As soon as the milk reaches a low boil, turn off the heat, and let the temperature reduce to 110 degrees F. Meanwhile, mix the tablespoon of yogurt with a little milk so that its easily pourable.
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6
Poke a small hole in the skin thats formed on the top of the pot and gently pour in your yogurt/milk mixture.
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7
This process is called mothering.
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8
Cover the pot with a dish towel and place in an oven that is switched OFF.
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9
The point behind this is that ovens are insulated, and you want to keep the pot at a steady 105 to 110 degrees F. Leave the yogurt undisturbed overnight.
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10
Although tempting, fight the urge to touch the pot!
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11
Take the pot out of the oven.
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12
Remove the skin from the top of the pot, place the yogurt in cheesecloth set into a colander set over a bowl, and let the whey drain until the yogurt is thick and creamy.
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13
This will yield Greek-style yogurt.
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14
If you prefer a thinner yogurt, omit the last step.
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15
Refrigerate and enjoy with everything and anything!
