You will need:
- whole milk (1/2 gallon makes 2 quarts of yogurt)
- starter yogurt at room temperature, a few tablespoons per quart (this can either be yogurt from your last batch or store bought plain yogurt)
- mason jars with lids (I used 2, quart sized jars)
- large pot with lid (make sure the lid fits with the jars inside of the pot)
Heat the milk over medium heat, whisking occasionally to prevent it from burning on the bottom.
Fill the pot with enough warm water (no warmer than 120 degrees) to cover the jars up to the neck. Put the lid on and cover the pot with a thick tea towel. Let sit for 3 hours. Remove the jars from the pot and transfer to the refrigerator to thicken.
|ready for the fridge!|
|after pouring off the whey|