To make your yogurt you will need

1/2 gallon (room temperature) organic milk

3 or 4 tablespoons (room temperature) plain organic yogurt that has a live culture. (We used Stoneyfield)

a thermometer that has a clip and will register 185 degrees

an 8 or 10 quart pan and a

4 or 5 quart pan with a lid that will fit inside the 8 or 10 quart pan

metal or plastic spoon

heating pad with a medium setting.

1. Sterilize the pans, spoons, and thermometer with a dishwasher or by boiling water.

2. place the milk in the smaller pan

3. fill the larger pan with enough water so that when the pan with the milk is set inside, the water is to about the same level as the milk.

4. When the water is boiling, set the pan with the milk inside and bring the milk to 185 degrees. 5. Maintain the 185 degrees for 30 minutes. Stir frequently.

6. Fill a sink with enough cold water so that when the pan of milk is immersed, it will be at about the same level as the milk inside the pan.

7. Cool the milk to 110 degrees.

8. Remove the pan of milk from the sink of water and add the 4 tablespoons of room temperature yogurt.

9. Stir to fully mix the yogurt into the milk and cover with a lid.

10. On a cutting board, lay a heating pad on a medium setting.

11. Set the pan of yogurt and milk on the heating pad and cover with a bath towel.

12. Let the milk and yogurt work for seven hours. (Do not disturb the pot)

13. After the seven hours, thoroughly mix the milk curds until the mixture is creamy.

14. Place in air tight containers and chill in the coldest part of your refrigerator.

Sweeten the yogurt with fresh fruit.

Another Hippy Weekend Success!!!!