Makes: 24 oz.
Prep Time: 3 minutes
Total Time: 10 minutes (not including inactive time)
1 pint/2cup Whole Milk
8 oz. Yogurt
- Bring the milk to scalding hot (just below boiling point, around 200F/93C), turn off the heat and let it cool down for 30 minutes (temperature will be around 105F/40C). Add yogurt. Let sit in room temperature and cover with a plastic for 6 to 8 hours.
- Refrigerate the homemade yogurt, and it could last for a week.