Homemade Vanilla Yogurt (Easier then You Think)

1. 1

   In a saucepan - bring your milk, dry milk and sugar to just below boiling (aprox 180 degrees) Don't let it actually come to a boil.

2. 2

   Turn off heat and let cool to luke warm.

3. 3

   Meanwhile put your yogurt in a small bowl and let come to room temperature.

4. 4

   When your jars are sterilized quickly place the empty jars into the cooler and close the lid.

5. 5

   This will keep the jars warm and warm up the incubator.

6. 6

   When the milk has cooled down remove 1/2 cup and whisk it into the yogurt.

7. 7

   Return the mixture to the pan.

8. 8

   Add the vanilla and stir to distribute.

9. 9

   Take your jars out of the cooler and replace the lid.

10. 10

    Transfer yogurt to jars and put their lids/caps on.

11. 11

    Place them into the cooler and wind a kitchen towel around the jars to hold more warmth.

12. 12

    Replace the lid and forget about the yogurt for 5 hours.

13. 13

    If after 5 hours your yogurt still seems a little runny just let them sit another hour.

14. 14

    During that time don't fiddle with the cooler.

15. 15

    It seems long winded, but it really is simple.

* Per serving · 4 servings · Values may vary.

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