Cooking Instructions
- 1
In a large pot, heat fat free milk to 185°, stirring constantly.
- 2
Keep this temperature for 30 minutes, stirring occasionally.
- 3
Meanwhile, fill sink with cold water and ice.
- 4
Remove pot from heat and place in ice bath until milk reaches 110°.
- 5
Remove pot from ice bath and stir in yogurt.
- 6
Wrap pot in a towel and place in turned OFF oven.
- 7
Turn oven on and off, BRIEFLY, to check temperature. Temperature should not drop below 110°.
- 8
Leave overnight or up to 12 hours, undisturbed.
- 9
Refrigerate for another 8-12 hours, undisturbed.
- 10
Note: as hard as it will be not to look, you must not peek. Let the yogurt cultures do their job! You will be glad you did.
- 11
After the refrigeration period, set 1 cup aside and freeze to use for your next batch.
- 12
Sweeten and/or flavor to your liking or enjoy plain and tangy!
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