|First, gather your ingredients you need:
* 1 qt of Whole, LowFat or Non-Fat Milk
* 1 1/2 Tbs. preservative free, un-flavored yogurt (Live Cultures)
|Preheat oven to 200F.|
|Pour milk into a saucepan over medium heat, bring to a boil, stirring constantly.
Once the milk reaches a boil, reduce heat and allow to simmer (not boil!) for 2 minutes.
|Remove from heat and allow to cool until the temperature reaches 110-115 degrees. (I recommend an Instant Read thermometer rather than a candy thermometer).
Turn OFF the Oven.
|In a medium size bowl blend 1 1/2 Tbs live yogurt with 1/2 c. milk. (This is done separately to prevent curdling and killing of the healthy bacteria.) Add the yogurt/milk mix into the saucepan and stir well.|
|Evenly divide the contents of your saucepan into 2 bowls (of equal size), covering with saran wrap (any plastic wrap will do). Place the bowls into the warm oven with a hand towel draped over them both.|
|It can take anywhere from 6-15 hours for the yogurt to properly set. Check after 6 hours to see if it has gelled, if the yogurt has not yet gelled, place it back in the oven, covered and check every 2 hours. As soon as the yogurt has set, refrigerate it.|
|The longer the yogurt is refrigerated, the more tangy the flavor will become. To make flavored yogurt, add 1 tsp vanilla extract to the Finished/refrigerated product. (Or add any flavor extract for various fruited flavors!).|
Liss Notes on Variations:
Our favorite yogurt used to be Dannon Vanilla, but I've managed to make my own by adding 2 tsp Vanilla Extract and 1 T. Sugar to the above finished product. My family couldn't taste the difference!
For a little variety simply add fruit to make a dessert, herbs for a potato topping or to make a chilled soup for those hot summer nights.