Homemade Yogurt

Making your own yogurt is very simple and a big money saver.  The best way to make it is to use a starter from a previous batch. However, starting from scratch is easy too. Homemade means you completely control what you and your family eat.

Ingredients

4 cups nonfat or low-fat milk

¼ cup nonfat or low-fat plain yogurt

Equipment

5-8 cup glass container with lid

Thermometer

Instructions

Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180°F on an instant-read or candy thermometer.

Carefully pour the milk into a clean, heat-safe glass 5- to 8-cup container.

Let stand, stirring frequently, until cooled to 110°F.

Combine yogurt with ½ cup of the 110 degrees milk in a small bowl, then stir the mixture back into the warm milk.

Cover the container and wrap in a clean kitchen towel to help keep it warm.

Place in a very warm place and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours.

Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.

 Refrigerate for up to 1 week.

Thanks to: www.eatingwell.com