Yogurt

1. 1

   Combine the milk with the powdered milk and place in a medium saucepan.

2. 2

   You could add 1/3 C sugar and 1 T vanilla extract at this point for vanilla yogurt.

3. 3

   Heat the milk mixture to 180 degrees or until small bubbles form on the side of the pan and the milk begins to rise up (about 5 minutes.)

4. 4

   Pour the scalded milk into a pitcher and allow to cool to 100 degrees (about 50 minutes).

5. 5

   About half way through the cooling time, remove your yogurt from the refrigerator and allow to set out or it will shock the starter.

6. 6

   When the milk mixture has cooled to 100 degrees, stir in the yogurt starter.

7. 7

   Pour the yogurt into 4 pint jars and cover with lids.

8. 8

   Wrap the jars in a warm towel or blanket and place in your hay box or styrofoam cooler.

9. 9

   The jars should be snug without any room for air to move around inside the hay box.

10. 10

    Cover the hay box or styrofoam box with the lid.

11. 11

    Let the yogurt incubate in the box for 9 hours.

12. 12

    Remove the jars from the hay box and place in the refrigerator for up to 3 weeks.

13. 13

    Note: You can add a couple of tablespoons of your favorite fruit jam in the bottom of the glass jars before pouring the unset yogurt mixture into the jars.

* Per serving · 4 servings · Values may vary.