- 1/2 gallon whole or low fat milk
- 1 1/2 Tbsps. plain yogurt
Method:
Boil the raw milk in a saucepan over medium-high heat. Bring to a boil stirring often. Do not leave stove unattended to prevent the milk from boiling over. Once it gets to the boiling point and rises up, turn off stove.
Cool down to a temperature that's warmer than lukewarm. Mix in the yogurt, cover container and let it stand overnight undisturbed in a warm place. It takes about 5 hours to turn to yogurt. During winter it might take upto 10 hours. As soon as the yogurt sets, store it in the refrigerator to prevent it from becoming tart.
^ Please contact me for help with any of these ingredients or utensils.
