On this here inter­net, you’ll find mul­ti­ple ways to make yogurt. I have a hard time I find a recipe that is clear, con­cise, and can be found when I start look­ing for it. This is my attempt to solve that.

You need

• Milk. Jus­tine prefers non-fat milk, and it works, so we use it.  Any type of (Cows) milk would work.
• Some sort of starter. We use plain yogurt, but I’ve heard that you can buy yogurt starter. Make sure it’s got active cul­tures. Those are the bac­te­ria that make your yogurt
• Ther­mome­ter, to mea­sure the temperature
• 1/2 cup Dry Milk Pow­der.  I add this since we have it (hence need to use it), and it adds thick­ness and pro­tein.  If we didn’t already have a Costco sized amount, I wouldn’t use it.
• Jars to store it in.  Any­thing with a lid works
• Heat­ing pad and towels

Let’s get started

1. Heat 1/2 gal­lon of milk between 170 — 180.  If you boil the milk, you can’t make yogurt.
2. Once you hit your high point, let the milk cool down to 105 — 115 degrees.
3. Add a bit of your starter and the dry milk, and whisk.
4. Pour the milk into your jars and place the lid on.
5. Put the jars on your heat­ing pad and cover with the towel.   Clean the ther­mome­ter and place in the mid­dle of your jars, and cover the entire thing with a towel.  You’ll need to exper­i­ment, but you want to keep the tem­per­a­ture between 105 and 115.
6. Let it sit for ~8 hours.  It’s done when the con­sis­tency is what you expect.

Enjoy!!