Homemade Yogurt

Ingredients

3 or 4 c. milk

1 tbsp. yogurt with active bacteria, or yogurt start

Directions

In a sauce pan over high heat, bring the milk to a just to a simmer, then remove it from the heat and allow it to cool to 110˚F/43˚ C or below.

In a glass or other non-reactive container (I use a 4-cup Pyrex measuring cup), combine the milk with the yogurt culture, stirring until the culture is completely incorporated into the milk.

Cover with plastic wrap, and keep warm, ideally 104˚ F/40˚ C, for 18 to 24 hours (see post for suggestions on ways to do this), then refrigerate.

For Greek yogurt, strain through an All-Strain cloth or cheesecloth for 8 to 12 hours.