4 cups 2% milk
2 T yoghurt starter
Pour the milk into a heavy bottom saucepan and slowly bring toward boiling. Keep an eye, once the skin begins to form on the surface remove the saucepan from the heat. Let the milk cool down before adding the yogourt starter. The ideal temperature is 110-115F, warmer than blood temperature. Heat about 118F can kill the culture.
Whisk in the culture so that it completely emulsifies. The starter can be from a previous batch, or plain yoghurt from the store or from powder yoghurt starter which can be purchased at health food stores. Pour the cultured milk into a ceramic container and place in an oven. Warm the oven to 100-110F. Turn off the heat, leave the door closed and check on the temperature in 60-90 minutes. Warm oven again when necessary. Keep an eye, and use a timer so that the temperature does not go too high. In 3-4 hours the yoghurt will be set, and can go into the refrigerator at this time with a cover over it. Chill completely before using.
Enjoy the yoghurt once it is cold. Save a couple of tablespoons to begin your next batch.
*In the warmer months the great outdoors will have the same affect. Cover the ceramic bowl to keep out bugs and curious animals and let Mother Nature cultivate the culture!
Namaste,
Sydney