Homemade Yogurt

Quite a few people have asked me recently how I make my yogurt so here is what I do:

What you need:
1/3 c. yogurt with active bacterias ( I started with Lucerne 2% yogurt plain, of course)
1 quart milk (I have used both 2% and whole)

Heat milk to 180 degrees. Watch closely, I can't tell you how many times I've had it boil over on me! Cool to 110 degrees. Add milk to yogurt starter, stir to combine. Incubate the mixture at 110 degrees for 3-6 hours. (Mine is usually done in 3-4 hours) I mix the yogurt in my Pampered Chef 2 quart measuring cup and place it in the oven against the oven light. The oven light produces enough heat to keep the mix at the right temperature. I like using the Pampered Chef bowl because it has a lid and then I can store it in the same bowl in the fridge. That's all folks!

Remember to save 1/3 c. for the next batch of yogurt. Also I always double this. Another also, the texture is different with every batch sometimes its a little watery, sometimes nice and thick. When its watery just stain it or don't worry about it.

Have fun making yogurt!!