Vanilla Yogurt

1. 1

   Place 4 pint glass canning jars (lids & rings, too) into your canning pot with about an inch of water. Cover and boil for 10 minutes. Turn heat off & leave to sit until you are ready to use jars.

2. 2

   Pour 1/2 gallon of milk into heavy bottomed stock pot & heat to 185u00b0-190u00b0F.

3. 3

   Measure out sugar & scrape vanilla bean into it. Stir well.

4. 4

   Remove milk from heat & place entire pot into sink of cold water. Add sugar/vanilla bean/vanilla extract & stir. Cool to 120u00b0F.

5. 5

   Add 1/2 cup starter yogurt & stir thoroughly so there are no little clumps of yogurt.

6. 6

   Remove jars from canner & add milk.

7. 7

   Add lids & rings to jars and place back into canner.

8. 8

   Fill with 1 gallon of the hottest tap water you can get and place back on stove at the warm setting. Let sit for 3 hours.

9. 9

   Place yogurt into refrigerator for 3 hours.

10. 10

    Enjoy or place strainer & cheesecloth over an empty bowl & allow yogurt to strain for 1-2 hours in refrigerator & place yogurt back into jar for thicker Greek style yogurt.

No additional tips available.