Home Made Yogurt

Directions

1. 1
   Heat milk in enameled cast iron pot. Skim occasionally to remove protein coagulating at surface. When it reaches 190 degrees, pour milk into plastic container.
2. 2
   Continue to skim protein as milk cools. At 110 degrees, pour a cup into a mixing bowl. Add yogurt, whisk. Pour back into container.
3. 3
   Store covered in a warm place in kitchen (where cats cannot discover it) for 6-12 hours. The longer it sets, the thicker and tangier it becomes.
4. 4
   Refrigerate. If you prefer a thicker yogurt, place a folded paper towel on top of yogurt to wick out moisture. Repeat to desired thickness.