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1
Have ready a sterilized whisk, spoon and candy thermometer.
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2
Put milk into a heavy bottomed pot or microwavable dish.
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3
Sprinkle gelatine crystals over cold milk, stir and let sit 10 minutes.
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4
Add cornstarch and whisk until smooth.
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5
If using a pot, scald the milk over medium or medium-high heat, whisking often to prevent burning.
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6
If using a microwave, heat milk on high and whisk every few minutes until milk reaches a temperature of 95 degrees Celsius or 203 Fahrenheit.
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7
Remove from heat and let cool to 52 degrees Celsius or 125 degrees Fahrenheit.
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8
Use a sterilized spoon to add the yogurt from a newly opened container and whisk until smooth.
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9
Pour into sterilized containers with lids and incubate 4 to 6 hours. I do this by warming a comforter or sleeping bag in the dryer then using it to wrap the yogurt containers. Be creative.
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10
Refrigerate when set.
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11
Stir before using to mix in the separated whey.
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12
To flavour the yogurt, just add fruit, sweetener, jam, spices, flavoured extract, concentrated juice, or whatever you prefer.
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13
Keeps up to 3 weeks. Remember to use some of the last batch to make a new batch.
