Yogurt

Equipment/Ingredients
1 gal whole milk
1 cup plain yogurt with active live culutres
1 gallon warm water
cooler to serve as incubator
4-1 quart jars, clean
candy thermometer
whisk

Method

Half fill gallon jug with cold water. Fill remaining half gallon with boiling water. Place in cooler. This is the incubator.

Fill a pot with 1 gallon whole milk. Stir constantly while heating. Bring to 185 degrees and hold for 15-30 minutes.  Longer times makes a thicker yogurt.

Shut off heat and let it cool to 110 degrees. Meanwhile, let 1 cup of yogurt reach room temperature.

Once the milk is cooled to 110 degrees, add the seed yogurt. Stir an ladle the mix into the jars.

Place jars in incubator and close. Allow to sit for about nine hours. After nine hours or so, remove the jars.
Adapted from: https://www.youtube.com/watch?v=cUR52elXxBw

*the movie shows getting 4 q and 1 cup of yogurt. Since I always cook mine for close to 30 min, more of the water evaporates and I have only 4 q yield.