1 gallon milk: heat to 180 degrees
Cool in kettle (about 2 hours) till it’s still warm, but not too hot to touch.
1/8 teaspoon yogurt culture (found at health food stores OR 1 cup plain yogurt with live active cultures.
1/2 teaspoon stevia
1 teaspoon vanilla
2 Tablespoons knox gelatin dissolved in 1/2 cup water (optional)
Put the yogurt mixture into mason jars and set inside an oven that has been preheated to 100 degrees. (Alternative method is to place inside an ice chest in 100 degree water). Let set in the oven 8-12 hours. Refrigerate.
Tips: I rarely use a thermometer anymore when making yogurt. But if you’re just starting out, you may want to! I just heat the milk til it develops that “skin” layer on top and then turn it off to cool. I also know it’s cool enough to add the culture when I can put my finger into it for a couple of seconds …. you don’t want it cooled completely, but neither do you want it too hot as it can kill the yogurt culture.
The gelatin is optional. In the early years, I always added the gelatin, but now I usually skip this step and it turns out beautifully. The richer the milk, like say Jersey cow milk for example, the thicker the yogurt! For Lancaster County locals, milk from Lapp Valley farms makes amazing yogurt!
For plain yogurt to use in cooking recipes, just omit the stevia and vanilla of course!