Homemade Yogurt

INGREDIENTS:

11 ½ c. skim milk

6 T. plain yogurt (3 frozen cubes)

DIRECTIONS:

1. Pour milk into a large pot

2. Stir frequently on medium-high heat until scalded.

(it will be hot, steaming, bubbly to kill live bacteria)

3. Take off heat and place the pot into a sink of cold water to cool off.

4. Place 2 T. of plain yogurt (1 cube) into each quart jar (3 jars total).

5. When milk is cooled down but still hot to touch (110*), pour it into each jar and stir.

6. Fill your large pot with hot tap water- a little less than half way full.

7. Screw on jar lids and place all 3 jars into the pot of hot water. (lid on)

8. Preheat the oven (to any temperature) for 1 minute, then turn off oven.

9. Put the pot in oven (turned off) and leave for 8 hrs or until thickened.

(you can turn oven on & off again to re-warm during the process)

10. Drain off the water (whey) and save in a separate jar.

(I use whey as an acid for soaking mush and flour during the week).

11. Refrigerate yogurt and whey until ready to use.