Approximate preparation time: 20-25 minutes
Yield: Recipe will make 2 quarts regular yogurt. Adjust portions to fit your needs (e.g. 1 quart milk, 2 TBS. yogurt start, or 4 quarts milk, 1/2 cup yogurt start).
Supplies:
Medium size picnic cooler
Quart jars with lids
Candy thermometer
Cooking pan
Ingredients:
1/4 cup plain yogurt
3 quarts hot tap water
2 quarts of milk
Take yogurt out and set aside in medium size bowl and bring to room temperature. Pour 3 quarts hot tap water into your cooler and put the lid on it. Pour 2 quarts of milk into pan (you can choose to use low fat or whole milk). Turn heat to medium high and cook milk, stirring occasionally to prevent scorching, until temperature reaches 175-180° (do not bring to boiling). Place candy thermometer on edge of cooking pan so that it sits in milk but doesn't touch the bottom of the pan (about 10-15 minutes). While milk is cooking fill sink half full with cold water. When milk reaches the desired temperature remove pan from stove and put in sink of cold water (make sure the water does not go over the top of pan). Stir occasionally to keep the temperature consistent throughout the mixture until it reaches a temperature of 110-115° (about time 10 minutes). Remove from sink and take 1 cup of the heated milk and pour into the bowl of yogurt you set aside. Blend this well and then pour back into the heated milk and blend well with a spoon or whisk. Pour milk into sterile quart jars and secure their lids. Check the water temperature in your cooler with your candy thermometer. You want this water between 110 -115° to maintain the temperature of your yogurt start. Place jars in cooler and cover with lid; set aside being careful not to disturb during incubation.
Check jars in 4 -6 hours by tipping one jar at a slight angle, contents should have thickened, and if it doesn't appear thick enough incubate for another hour or two. Mixture will thicken up slightly after being refrigerated. This mixture is regular yogurt.
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