A Link to the Recipe for Homemade Yogurt

 This is the most delicious, creamy, and mild yogurt I have ever tasted. Nuff said.                        


               Home Made Yogurt made with Lactaid 2% Milk

You will need:

canning jars- 2 8oz. containers with lids and screw tops
a cooking thermometer
Lactaid milk
1 small container of plain yogurt, with active yeast cultures

Sterilize jars in a pot of boiling water for five minutes. Remove jars to clean cloth, and let cool, lid side down. Remove water from heat and put lids and screw tops in water.
Place 2 cups Lactaid milk in a stainless steel pot, and over low heat, heat to 180 degrees, checking with thermometer. Remove from heat, and let the milk cool to 110 degrees.
Stir in 2 Tbsp. of yogurt, that you have pre-measured and allowed to come to room temperature.
Pour into jars, and put the lids on tight.
Place the jars into a 100 degree oven (proof mode) and leave undisturbed for 6 hours. Check the consistency. Leave for another hour, if you want, and check. You can repeat this several times if you want. I took mine out at 7 hours. You can go up to 16, the longer you leave it in, the more sour it will become. I prefer the mild creaminess of the 7 hour ferment.
Remove from oven and place in refrigerator, and chill for at least 8 hours before using.
You can, of course, double or triple this recipe. You just might want to!