Plain Yogurt

• 1 quart milk preferably whole or 2%
• 1/4 cup plain yogurt with active cultures at room temperature or applicable amount of commercial yogurt starter

1. Attach KitchenAid(R) Heated Chef Bowl and wire whip to stand mixer. Set heat to 220u0b0F. Once preheated, add milk to bowl. Heat milk to 185u0b0F, verify milk temperature with a kitchen thermometer, and stir occasionally with wire whip on Stir speed. Hold milk at 185u0b0F for at least 1-2 minutes.
2. Reduce bowl heat to 110u0b0F and allow milk to cool to 110u0b0F, stirring occasionally with wire whip on Stir speed. Verify milk temperature with a kitchen thermometer. Add plain yogurt and blend on Stir speed until mixed, about 30 seconds.
3. Remove wire whip. Cover milk and hold (culture) at 110 u0b0F to 115 u0b0F for 5 to 7 hours or longer. Longer culturing times will yield thicker, more tart yogurt.
4. A yellowish liquid (whey) will form during culturing. It can be stirred back into the finished yogurt or strained through several layers of cheesecloth for a thicker texture.

milk, active cultures

Taken from www.yummly.com/recipe/Plain-Yogurt-2139525 (may not work)