Easy Arabic Yogurt - cooking recipe

Ingredients

1/2 gallon milk
6 ounces yogurt (with \"live cultures\")

Preparation

Heat 1/2 gal. of milk in a large pot over medium high heat stirring all the while so that it doesn't burn.
Bring to a boil and immediately remove from heat.
Set aside to cool for about an hour or until warm to the touch but NOT hot. (about 110F ).
Then add 6 oz yogurt to the milk and stir well.
Pour warm milk mixture into a large ceramic or stoneware bowl (something that will hold in the heat). Cover bowl opening with plastic wrap.
Wrap a big blanket around the bowl and place it aside to set overnight or for 10-12 hours.
In the morning you will have yogurt. *note it will seem slightly more runny than the store bought yogurt at first but it thickens up after it has been refrigerated. Enjoy!