Instructions

1. Turn oven on lowest setting for 10 minutes. Turn off, but leave light on.
2. Heat milk gently in a pot on the stove. If you want all the benefits of raw milk yogurt, remember to heat milk only to 110 degrees and no higher.  This ensures that milk’s own bacteria will stay alive.  Or if  unsure, heat to 180F . ( please see notes)
3. Add 3-4 tablespoons yogurt. ( The general rule is 2 tablespoons yogurt per quart of milk) Resist the temptation to add more, or you will end up with yogurt that is watery and sour. Cover, wrap in a towel and place in the oven with the light on, or the oven on the lowest setting for short periods of time. The light will act as an incubator.
4. You could also place on a heating pad on lowest setting. The idea is to keep yogurt at a steady but low warmth (100F-110F)  for a period of  8 hours. If it gets too warm, it will curdle.
5. After 8 hours, strain with a cheese cloth. Store in air tight container in the fridge. Once cooled it is ready to eat.
6. If you like sweetened yogurt mix in honey, vanilla, maple, or agave.
7. I prefer to sweeten yogurt in smaller batches, keeping my main batch, plain.