- 1 quart (approx. 1 liter) of whole milk, we prefer organic
- 1 small store-bought whole milk yogurt to provide the starter bacteria
You will need a yogurt maker. We have this one.
- Boil the 1 quart of milk in a pot and let cool down completely to room temperature. We use a double boiler, which is great at preventing overflow when boiling.
- Mix the room temp. milk with the store-bought yogurt. Mix well, don’t leave yogurt clumps. Start by mixing a small amount of milk and yogurt and then adding more milk.
- Pour the milk-yogurt mixture into yogurt jars. Turn the yogurt maker on and leave for 24 hours. We sometimes leave for 36 hours, but no more. Enjoy for breakfast or as a snack.