Fresh Yogurt

1 qt whole or 2% good quality organic milk
1/2 cup plain yogurt with active/live cultures

  1. Preheat yogurt maker and remove the yogurt from the fridge.
  2. Heat milk in a saucepan over HIGH heat stirring constantly.  Set thermometer to 120 degrees fahrenheit. Remove from heat.
  3. Add the yogurt to a deep mixing bowl.  Stir in approximately 1/2 cup of the milk to begin integrating the yogurt.  Add the rest of the milk and blend gently.
  4. Pour into yogurt maker and set a timer for 6 hours.
  5. Remove yogurt container and refrigerate for two hours.
  6. Remove 1/2 cup for a starter for next time.

2% milk will allow for better coagulation; whole milk will yield looser yogurt.
Buy milk in opaque containers.  Light can kill up to 80% of vitamins.
The yogurt should be close to room temperature when added to the milk.

Mix yogurt and milk with a large spoon or paddle for maximum movement.

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