YOGURT ON THE STOVE TOP

 

1 QUART OF WHOLE MILK

½ TO ¾ CUP OF YOGURT ( FAGE)

 1 MEDIUM SAUCE PAN

BOWL WITH LID

COOKING THERMOMETER

SPOON

MEASURING CUP

 

 SET OVEN ON 200 DEGREE’S

HEAT MILK ON STOVE TOP AT MEDIUM LOW TEMP UNTIL IT REACHES 200 DEGREE’S

 THEN PUT SAUCE PAN IN AN ICE WATER BATH AND COOL TO 115 DEGREE’S

 WHEN MILK REACHES 115 DEGREES TAKE YOGURT CULTURE AND

 ADD ½ CUP OF WARM MILK, MIX WELL.

THEN BLEND INTO ALL MILK

 

PUT MILK IN A BOWL, COVER WITH LID

TURN OVEN OFF

PLACE BOWL IN OVEN

 LEAVE YOGURT IN OVEN FOR APPROXIMATLEY 8 HOURS

REMOVE & CHILL

WILL HOLD FOR UP TO 2 WEEKS IN REFRIGERATOR

IF A LIQUID FORMS (WHEY) IN THE BOWL YOU CAN SPOON IT OUT.