Homemade Yogurt

Equipment needed: large stock pot, thermometer, ice chest, mason jars

Ingredients: 1 gal Milk
4 oz yogurt starter (i use fage Greek yogurt but you can add any plain yogurt just make use it doesn't have added thickeners eg. gelatin)
1 cup sugar (opt.)
1 TBS Vanilla extract (opt,)

Warm milk in stockpot on medium until foaming. Stir occasionally to prevent scorching. Remove from heat. Add sugar and stir until dissolved. Allow milk to cool to 110 degrees. Add vanilla and stir until combined. Add yogurt starter and stir gently until small lumps remain. Pour into quart mason jars. Place jars into ice chest. Fill 3-4 extra jars with very warm water (i get my tap as hot as it will get). Place warm water jars into ice chest. Replace water jars with warm water about half way through incubation. Allow to incubate 8-12 hours. Keeping temperature between 100-110 degrees.

*Clean your stockpot with borax and warm water. Allow to sit for 10 minutes.


*Other methods of keeping yogurt warm: heating pad, oven, and hot summer weather.