Homemade Yogurt
from Milk

EQUIPMENT

• An oven with an interior light (to hold a temperature at 110⁰ F)
• An instant-read thermometer
• A wide-mouth quart jar with lid

INGREDIENTS

• Yogurt – A2 plain yogurt or a sachet of purchased yogurt starter (see image)
• Whole (3.25%MF), A2 milk (ideally grass-fed and organic)

METHOD

• Gently heat the milk on the stove until it reaches 180⁰ F
• Place the pot in a cold water bath and, using a candy thermometer, cool the milk until it reaches 110⁰ F
• Fill a clean quart jar with the yogurt until it is one third full
• Add the cooled milk to the yogurt, and stir contents
• Cap the jar, stand it on a cookie sheet and slide it into the oven close to the oven light
• Leave the oven light on for 24 hours which should keep the yogurt temperature constant at 110⁰ F
• When finished, put the jar into the refrigerator for chilling and storage.