Homemade Thick Creamy Yogurt - cooking recipe

Ingredients

8 cups skim milk or 8 cups 1% low-fat milk
1 (84 g) envelope unflavored gelatin
2 tablespoons cornstarch
1/2 cup plain yogurt, containing active yogurt culture (from a newly opened container)

Preparation

Have ready a sterilized whisk, spoon and candy thermometer.
Put milk into a heavy bottomed pot or microwavable dish.
Sprinkle gelatine crystals over cold milk, stir and let sit 10 minutes.
Add cornstarch and whisk until smooth.
If using a pot, scald the milk over medium or medium-high heat, whisking often to prevent burning.
If using a microwave, heat milk on high and whisk every few minutes until milk reaches a temperature of 95 degrees Celsius or 203 Fahrenheit.
Remove from heat and let cool to 52 degrees Celsius or 125 degrees Fahrenheit.
Use a sterilized spoon to add the yogurt from a newly opened container and whisk until smooth.
Pour into sterilized containers with lids and incubate 4 to 6 hours. I do this by warming a comforter or sleeping bag in the dryer then using it to wrap the yogurt containers. Be creative.
Refrigerate when set.
Stir before using to mix in the separated whey.
To flavour the yogurt, just add fruit, sweetener, jam, spices, flavoured extract, concentrated juice, or whatever you prefer.
Keeps up to 3 weeks. Remember to use some of the last batch to make a new batch.