1/2 gallon of organic whole milk
4 tbs organic plain yogurt
Pour 1/2 gallon of organic whole milk into a stainless steel pot, put burner heat on high. Whisk milk almost continuously, this prevents the milk from burning at the bottom. You may feel the milk start to stick and that’s fine (continue to whisk without touching the whisk to the bottom of the pan).
Let your milk boil up three times. I take the pot off the heat each time and then return it to heat until it boils up again. Once it starts to boil and foam, it will rise quickly, so keep a close eye on it at all times.
After the third time, take the pot off the heat completely, set aside, and let the milk cool for an hour (set a timer so you don’t forget about it!)
After an hour, preheat the oven to the “warm” setting, sporadically put the yogurt into the milk (in tbs amounts). You don’t need to mix it, just plop it in in four different spots. Put the pot in the oven (covered), turn the oven off, and let it sit in the oven for 24 hours.
After the 24hours is up, put the yogurt in the fridge and let it cool completely before indulging. Once it is cooled, it becomes thicker and more delicious. You’ll never eat store bought yogurt again…
photo of the milk after it has boiled up three times. It’s ready to sit for an hour (pictured above).
After 24 hours, the yogurt has formed. I love this moment (pictured above).
A close up of the yogurt after 24 hours. A cream top forms in some spots. I usually remove it by scraping a spoon across the top (pictured above).
The yogurt after the cream top is removed (pictured above).