Homemade Yogurt

• 4 cups Milk (preferably Raw)
• 18 cups Yogurt From A Previous Batch Or From An Organic Yogurt Such As Stoneyfield Farms

1. 1.
2. In a medium-sized saucepan over low heat, slowly bring the milk to 180 degrees I, or until a ring of bubbles forms around the edge of the panbut dont boil!
3. Let cool to 120 degrees F. 2.
4. Add the yogurt starter into a 1-quart glass canning jar with a lid.
5. Pour the warm milk into the jar and screw on the lid.
6. 3.
7. Wrap the jar in a clean dish cloth, and let sit at least eight hours, or overnight in a warm place.
8. 4.
9. Unwrap and place in the refrigerator.
10. Cool completely before eating.
11. 5.
12. Serve with granola, jam, or fresh fruit.

milk, batch

Taken from tastykitchen.com/recipes/homemade-ingredients/homemade-yogurt-4/ (may not work)