Homemade Yogurt (for Meredith!)

Per a request from Mere, here is a run down on making homemade yogurt.  Even though I cannot tolerate lactose (and neither can my husband) the cultures and bacteria in yogurt make it a great way to get calcium and the important belly bacteria that your digestive tract needs.

I cannot get these pictures to turn! Apologies!

 1.  Heat one gallon of milk to 180 degrees F in a pot (I use our stew pot).
2.  Cool the milk to 110 degrees F.  It can be left on the stove to cool or the pot of milk can be placed in a sinkn of cold water to quicken the process. 
3.  While the milk is cooling, mix a yogurt starter packet (which can be purchased online) or use one cup of your favorite yogurt (PLAIN!) with probiotics. You can find these at any local store.  We use Thorne brand probiotics and just empty three casules into the yogurt and stir.
* We really like Chobani Greek Yogurt. It makes a nice, thick finished product and is easier than buying starter packets.
***Half the point of doing this is getting rid of the sugar and corn syrup found in store bought yogurt! Do not use flavored yogurt!
4.  Mix the yogurt mixture with about 2 cups of the cooled yogurt.  STIR WELL! I use a whisk.  Add the remaining milk.
5.  Now, the incubation process...We have a yogurt maker, but you can warm your oven to 110 degrees F, put the milk and yogurt mixture into a ceramic soup pot, TURN THE OVEN OFF and let the mixture sit in the oven for 5-6 hours. Or, you can buy a yogurt maker and place the mixture in there for eight hours.
6.  Taa-daa! 8 hours later you have homemade yogurt for the week.

 Add berries, granola, honey...whatever you please. I use the yogurt to substitute for butter, oil, etc...in recipes, as well. Makes great tzatsiki sauce, too!