Instructions: Equipment
6-8 quart stainless steel or enamel kettle instant thermometer. (I bought mine for $4.00 at a restaurant supply place but
you can buy them at the kitchen stores. I found it to be a great investment.

They look like a fountain pen, and chefs carry them in their pockets.

4 quarts fresh milk (you can use skim or low fat)

Heating Pad
Yogurt culture from a health food store or a good yogurt with active cultures
such as Dannon. Once you make your first batch, save some for the next batch.

Heat the milk to 180 F. in the kettle. Another cooking tip. Milk with little
fat sticks to the pan much easier than regular milk. As an investment you might want to invest in a diffuser (kind of like a metal pad with a handle)

that costs under $5.00. I use it for every sauce that I make and for soups
that are simmering. It is my favorite cooking gadget. You dont have to have
it, though.

Cool the milk to 115 F. Add starter or yogurt from your previous batch.

Since
this is your first batch invest in a plain yogurt for 79 Cents and use it all
it wont hurt. Actually the recipe says you will need about 1/2 cup of a yogurt to 1 quart of new milk. Got that? In another kettle (any kind will
do), place water that is 115 F right on the button. Put the jars of new yogurt
into the water which should come up about 3/4 off the way to the lid of the
jar. Cover the kettle and place it on a heating pad set for medium heat.

Eight hours later you will have fine yogurt. Refrigerate before using.

The
above method works for any amount. He makes a gallon at a time because he also
makes yogurt cheese with it. It sounds complicated and one person might only
want to make 1 quart. I think it would get easier and easier.

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