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1
Heat the milk in a stainless steel saucepan, over medium high heat to 180-200u00b0.
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2
Use a candy thermometer.
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3
Do not let the milk scorch or boil over.
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4
Let the milk cool on the stove top to 120u00b0. If the milk cools too much, you can give it a little heat to bring it back up to 120u00b0.
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5
For the starter, you should save some from a previous batch or buy plain, unflavored yogurt from the store.
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6
Be sure to buy a brand that has a live culture such as Dannon's. Wait until the milk has cooled
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7
to 120u00b0 or when you can keep your little finger in milk comfortably and count to 10.
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8
In a small bowl, stir 2 tbsp. starter until smooth and add a little of the warm milk to warm the starter and thin it a little. Then thoroughly stir the starter into the pan of warm milk and cover the pan with a lid. Then wrap the pan with layers of clean towels and place in a warm, draft free place for 4 hours. The oven is a good place and you can warm it (not Hot!) a little (about 100u00b0) and turn if off before you put in the pan of yogurt. If the yogurt still has not set in 4 hours, leave it longer and check hourly. If you make it late at night, you can leave it overnight. After it has set, refrigerate immediately.
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9
Excess moisture can be absorbed with paper towels placed on top of the yogurt.
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10
Be sure to save a starter for the next batch. The recipe can easily be doubled when you need a greater quantity for cooking.
