Grandmas Homemade Yogurt

• 1 gallon milk
• 1 heaped tablespoon fresh yogurt, (check the label to make sure it has live, active culture most yogurt available at your grocery store do)

1. Over medium-high heat, bring the milk to a very slow boil.
2. (This is to kill any other bacteria that might interfere with yogurt-making.)
3. You should see a skin forming on the top of the pot.
4. Dont touch it!
5. As soon as the milk reaches a low boil, turn off the heat, and let the temperature reduce to 110 degrees F. Meanwhile, mix the tablespoon of yogurt with a little milk so that its easily pourable.
6. Poke a small hole in the skin thats formed on the top of the pot and gently pour in your yogurt/milk mixture.
7. This process is called mothering.
8. Cover the pot with a dish towel and place in an oven that is switched OFF.
9. The point behind this is that ovens are insulated, and you want to keep the pot at a steady 105 to 110 degrees F. Leave the yogurt undisturbed overnight.
10. Although tempting, fight the urge to touch the pot!
11. Take the pot out of the oven.
12. Remove the skin from the top of the pot, place the yogurt in cheesecloth set into a colander set over a bowl, and let the whey drain until the yogurt is thick and creamy.
13. This will yield Greek-style yogurt.
14. If you prefer a thinner yogurt, omit the last step.
15. Refrigerate and enjoy with everything and anything!

gallon milk, fresh yogurt

Taken from www.foodrepublic.com/recipes/grandmas-homemade-yogurt-recipe/ (may not work)