My Grandfather made a pot of yogurt every week, he loved yogurt! He would eat it with everything….reminds me of my daughters! I don’t think I can go a day with out having some in the fridge! I like my Grandfather make a pot every week using the same pot he made his!

I like to make it with 3.25% milk, you can make it with any % milk you prefer. I use pyrex bowls with lids, for storage. You can use jars what ever you have.

Homemade yogurt is simple to make, but it can also be tricky! I have been making it for years and grew up watching my Grandpa making it so I have learned the tricks for a good yogurt base!

The thing is the temperature! You have to get it right so that it properly sets! This little trick works for me, should work for you!

Dip your finger in the milk after it was heated, if its too hot then its not ready…if you can dip your finger in and its hot enough not to burn you its just right! If its too cool you will have to reheat it a bit to warm it up a bit.

You also need a large towel, like a beach towel, it needs to stay warm. Now when making yogurt you need yogurt….the bacteria from the yogurt reacts and turns the warm milk into yogurt, so to start you will have to get some plain yogurt, read ingredients should not have any additives or cornstarch to the list….just pure cream, bacterial culture and milk.

I usually make a gallons worth of milk into yogurt once a week, if that is too much than use half a gallon of milk.

What you need:

• 3 liters milk
• 3 tbsp yogurt

Pour milk into a pot, and simmer on low heat (I have a glass top oven and use number 3 on the dial.) Takes 2 1/2 hours or till bubble forms on top. Remove from heat, let rest on counter top till warm, should still be a bit hot, the way I test it is I dip my finger in it, if its hot but not pipping hot, I would say warmer than warm is good. I wish I could tell you the temperature…I don’t use a thermometer…not even when making candy! If any one knows please leave a comment…thank you!

Transfer into 3 qt Pyrex or Correll bowl with lid, if your making half a gallon you only need one bowl. Take your yogurt in a cup and pour a few spoons of the warm milk to temper it, stir till smooth, add in the warm milk by stirring it. Cover with lid. Take a large thick towel and wrap it all around. Let set on counter for 6 hours till thickened. Transfer to fridge and its ready to eat the next day!

Pour warm milk into Pyrex bowls and stir in the starter, cover with lids and keep covered in a large thick towel for 6 hours. Refrigerate serve next day

Yogurt is ready to enjoy!