Step 1

Turn oven on lowest setting for 10 minutes. Turn off, but leave light on.

Step 2

Heat milk gently in a saucepan or dutchoven on the stove over medium heat to 180 F, stirring often.  If you want all the benefits of raw milk yogurt, remember to heat the milk only to 110 degrees and no higher.  This ensures that milk’s own bacteria will stay alive.  Or if unsure, heat to 180F .(please see notes)

Step 3

Let the yogurt cool to 110-115 F.

Step 4

Add 1 tablespoon of yogurt. ( The general rule is 1 tablespoons yogurt per quart of milk -resist the temptation to add more, or you will end up with yogurt that is watery and overly sour. I find that 1 tablespoon is best! )

Step 5

Cover, wrap in a towel and place in the oven with the light on, (100-110F).  The light will act as an incubator. You can also pour into a mason jar, seal, wrap with a towel in a warm oven. You could also place in an instant pot, slow cooker, in a cooler with hot water bottles. The idea is to keep yogurt at a steady but low warmth (100F-110F)  for a period of 8 hours. If it gets too warm, it will curdle.

Step 6

After 8 hours, strain with a cheesecloth over a strainer over a bowl. (Straining is optional, this thickens the yogurt). Save the whey for smoothies, soups, or water you plants with it!

Step 7

Store in airtight container, or a sealed  mason jar in the fridge for up to 2 weeks. Make another batch before you run out!

Step 8

If you like sweetened yogurt mix in honey, vanilla, maple, or agave. I prefer to sweeten yogurt in smaller batches, keeping my main batch, plain.