Recipe | Homemade Yogurt

INGREDIENTS:
1/2 gallon of skim or 1% milk, may also use soy or goat milk
2 c dry milk powder (will make product thicker)
1 T vanilla
1 6-8 oz plain yogurt with live active cultures
1 c sugar or sugar substitute (optional)
Fresh fruit for toping

PREPARATION:
Place milk in pot and add dry milk powder. Stir well. Heat milk to 180 degrees, stirring now and then so bottom doesn't burn. Fill sink with ice cold water and place pot inside sink, add sugar if using, and stir well. Cool down to 110-115 degrees. Add vanilla. Add yogurt and stir well. Fill containers of your choice and seal. (may use jelly canning jars) Place on cookie sheet or heat proof tray. Heat oven to 110-115 and turn off. Turn on oven light.

Place yogurt in oven on upper rack and check oven periodically to make sure it stays between 110-115.
Yogurt will be "done" in 4-6 hours but you can let it incubate for up to 10 depending on how tart you like it and how much beneficial bacteria you wish it to have.

Serve plain or with any kind of fruit.

Suggestions: If wanting a Greek style yogurt or thicker yogurt to be used as sour cream, place a coffee filter in a colander over a bowl and spoon yogurt in filter. Allow to drain overnight.