Homemade Yogurt

Step 1

Heat 1/2 gallon of organic milk in a pot over medium heat until it gets to 180°F.  (Right when it starts to bubble up a little, not boil.)

Step 2

Then take it off the heat to cool down to 110°F. (Do not let it go below 105.)

Step 3

In the meantime, preheat 2 quart size jars with their lids in the dehydrator at 110°.

Step 4

When the milk reaches temperature, add 1 Tbsp of organic plain, whole milk yogurt per quart of milk.

Step 5

Whisk it in well to distribute all of the beneficial bacteria throughout the milk.

Step 6

Take your preheated jars out and fill them up with the yogurt infused milk. (A canning funnel helps.)

Step 7

Fill up both quart jars and put the lids on.

Step 8

Put them in the preheated dehydrator. (You could probably fit 6 or even 8 quarts at a time if you wanted.)

Step 9

Keep at 105°-110°F for 8-12 hours. Do not disturb while the milk is culturing.