Homemade Yogurt

Directions

1. 1
   In a large stainless steel saucepan, warm milk (rinsing with cold water before adding milk prevents milk burn) at medium heat to scalding (just short of boiling).
2. 2
   Remove and cool at least 1 hour to barely lukewarm.
3. 3
   In each of two clean quart jars, place 2 tablespoons of commercial yogurt (Dannon) for starter.
4. 4
   Divide milk between jars and stir gently.
5. 5
   Place the jars in a warm place (80° to 110°).
6. 6
   Should incubate from 8 to 16 hours.
7. 7
   Test yogurt by tipping the jar slightly.
8. 8
   If it leaves the side of the jar and is thick, it is ready to be covered and refrigerated.