Whole-Milk Yogurt Recipe

How to make it

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• Soak all containers and utensils in bleach solution (about 1 teaspoon per gallon of water) for at least 30 seconds and let everything air dry.
• Heat whole milk to 185℉ in a double-boiler. You'll know your done because a thin layer of skin forms on the milk. Then cool it back down to 115℉.
• Put 1 cup of the whole milk in a blender with the yogurt and the nonfat dry milk and blend until smooth.
• Transfer to a quart-size wide-mouth mason jar. Also pour the rest of the milk into the mason jar.
• Turn a hot pad on, use the lowest setting, and cover the burner with four layers of towel. Place the mason jar on the towel and cover with another towel and a newspaper to keep out drafts. The temperature of the yogurt must remain between 100℉ and 120℉. This method with the hot pad worked for me, but it might not work for you so try it out first by filling the jar with water heated to 110℉ and putting it on your apparatus with a thermometer. Leave it for a few hours and make sure the temperature is still around there.
• Once the yogurt is set (when you poke it with an espresso thermometer it leaves a hole), put the lid on it and carefully transfer it to the freezer for 15 minutes and then to the fridge. Be really careful when you move it while it's hot. The more you shake the jar, the more whey will separate. You can eat it after a couple of hours in the fridge. It lasts about a week.