Yogurt

30Jul07

Heat one quart of milk to 180F. Stir with a whisk to keep from burning and to prevent skin on top.
Pour milk into quart sized mason jar and allow to cool to 100F (I usually put fill the sink with ice water so the milk cools faster).
When milk is cooled, Mmx in 2Tbs of starter yogurt if using a tub purchased from a store, and 1/4 cup if using previous batch of home-made yogurt.
Place lid on top but do not seal completely. Surround container with towels and and place in warmed oven (I turn my oven on at the lowest heat for 1-2 minute, just until it feels warm as I open the door). Let the yogurt sit 8-12 hours.. Put in refrigerator for at least 3 hours to stop the culture and cool the yogurt.

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