1 quart milk
2 TB yogurt w/cultures (I use Stonyfield Organic)
1. Heat milk to 180 degrees F.
2. Let cool to 105-116 degrees F.
3. Add yogurt starter.
4. Set in a small cooler. Cover the jar with hot tap water, using boiling water for the last inch or so.
5. Leave in the cooler overnight to incubate; refrigerate in the morning.
|Buy some starter yogurt with LIVE ACTIVE CULTURES.|
|Step 3: Add starter cultures.|
|Fresh yogurt- still needs some cosmetic work.|
Find out HERE how to make your yogurt thick and creamy, like what you'd buy from the store.