- 1 gallon of organic 2% milk
- 1/2 gallon of organic whole milk
- 1 container (about 5 oz) of plain organic yogurt
- Containing live and active cultures
Heat milk to 185F on low heat. Keep stirring. Keep checking for temperature. Do not leave the pot alone. Once it hit 185F, turn off the heat.
Turn the oven 200F or ‘Warm’ setting.
Cool down scalded milk to 110F. Stir in one package of store-bought organic plain yogurt. Fill yoghurt jars.
Turn off the oven but keep the ‘Light’ on. Heat from the light will help it culture. Place jars in the oven and leave it there overnight.
Carefully pour out the liquid accumulated on top. Strain the yogurt for creamy and more consistent texture.
Refrigerate yogurt till set.