Homemade Yogurt - cooking recipe

Ingredients

1/2 gal. certified raw milk or non-instant powdered milk
4 Tbsp. plain yogurt with live culture

Preparation

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).
Remove and cool at least 1 hour to barely lukewarm.
In each of two clean quart jars, place 2 tablespoons of commercial yogurt (Dannon) for starter.
Divide milk between jars and stir gently.
Place the jars in a warm place (80\u00b0 to 110\u00b0).
Should incubate from 8 to 16 hours.
Test yogurt by tipping the jar slightly.
If it leaves the side of the jar and is thick, it is ready to be covered and refrigerated.