Homemade Yogurt

• 4 cups milk 2% or full fat
• 2 heaping TBSP plain Greek yogurt
• Wide mouth bottle, like large mason jar
• Small 6 pack cooler bag with zipper

Insert candy thermometer in pot with 4 cups milk and heat over medium until it reaches 180 F. I could not get mine up that high – it would only reach about 165 F, but still worked out ok. Take off heat and let cool to 110-115 F – I let mine cool to 112 F.

Have cleaned bottle ready with the yogurt in it and stirred around. Gently pour heated (and cooled) milk into bottle, lay the cover on the bottle, and gently stand the bottle up in the cooler, zipping it closed. Place on counter in an out of the way place so it will not be disturbed for 8-10 hours or more. The longer it sits, the thicker and more sour the yogurt. I like mine mild and not as thick so I took mine out after almost 10 hours. Cool in the refrigerator and enjoy!