Homemade Yogurt . . .
Easy to do & so tasty!
2 C milk, any kind
1/8 C plain yogurt with active cultures
Heat milk over low in a glass, enamel of stainless steel pan.
Warm milk to 105ºF.
Remove from heat.
Put yogurt into a glass jar.
Add 1/4 C of warmed milk & stir.
Add the rest of the warmed milk.
Stir well. Cover with tight lid.
Let rest in a warm place (100–110ºF/37–39ºC) for 8–24 hours.
You can wrap in a towel & put into an insulated lunch bag, as shown in the photo.
Keeps refrigerated for four to six weeks.