Homemade Yogurt •1 gallon milk •8 tablespoons plain yogurt with active cultures Divide milk into 4 jars, leaving 2 inches of space at top. Place a folded dishrag in bottom of pot. Add filled jars. Fill pot with water ¾ of the way up the sides of jars. Bring water to a boil, and simmer until milk in jars has reached 180 to 185 degrees. Remove jars from pot, and allow to cool to 110 to 120 degrees. Once cooled, stir 2 tablespoons yogurt into each jar, and cap jars. Place jars in a small cooler. Fill cooler with warm water, exchanging the water as necessary to keep the temperature consistent. Let
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