Ingredients
 

½ gallon organic milk
4 tablespoons organic plain yogurt
Toppings such as honey, fresh berries, granola or nuts

 

Directions
Put milk into a large heavy saucepan and stir constantly over medium/low heat until it just begins to simmer. Be sure to keep a close eye on the milk—it can boil over very quickly!

 

Remove the milk from the heat and insert a candy thermometer into it.

Let the milk sit until it cools down to 115°F.

 

In a separate bowl, gently mix 1 cup of the warm milk with 4 tablespoons of plain yogurt.

 

Add the milk-yogurt mixture back into the milk, stirring gently.

 

Cover the saucepan and place it in a warm location where it will not be disturbed or jostled—an oven with a pilot light or one with the light on are a good option.

Alternatively, a counter or cabinet will do if it’s a hot summer day.

 

Let the milk rest for a minimum of 5 hours (and up to 10).

 

Spoon yogurt into containers and keep in the refrigerator for up to 2 weeks.

 

Serve your yogurt chilled and topped with anything.

 

When you make your next batch, you can use 4 tablespoons of this batch as your starter.

 

* For extra thick and creamy yogurt, pour your yogurt into a very fine cheesecloth and allow the excess water to slowly drain out.