(makes 1 quart which will keep for at least a month in the fridge)
For vanilla yogurt directions, see the bottom of the recipe.
1 quart of milk (raw goats milk if you can get it)
Yogurt starter (you can use plain yogurt, preferably organic to start, or you can use 2-4 Tablespoons from your previous batch.)
1. Put a quart jar and lid in the dishwasher to sterilize.
2. Pour one quart of organic milk into a large, heavy bottomed stockpot or Dutch oven. Heat the milk to 160+degrees.
3. Place the pot in a sink filled with cold water and let the milk cool to 120 degrees.
4. Stir 1/4 cup of yogurt starter into the cooled milk, using a whisk to mix thoroughly.
5. Pour the milk into a jar and put the lid on. Place it into a tub of warm (120%) water or a cooler with warm water. Be sure to cover for several hours or overnight.
6. Store in the refrigerator. Use this batch of yogurt for future batches. If you want Greek yogurt, put the yogurt in a cheesecloth and hang for several hours until the moisture is removed.
To make a delicious vanilla version of this yogurt, add ¼ cup honey to the milk when it is cooling in the sink. Then stir in 1 teaspoon of vanilla, depending on your preference, and proceed as usual with the recipe.