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What you will need:

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Step 1: Warming up the Milk

Put the milk in a medium sized sauce pan. Clip the thermometer  to the rim of the pan, making sure it’s touching the milk. Warm up the milk to 180 degrees F and immediately remove from heat.

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Step 2: Adding the Yogurt to the Milk

Cool down the milk to 120 degrees. The milk will quickly cool down if you put the milk saucer in a pan with cold water. Once the milk reachers 120 degrees, stir with a wooden spoon and then add the 1/2 cup of plain yogurt and mix with a wooden spoon for a couple of seconds to evenly distribute the yogurt bacteria.

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Step 3: Allow the Yogurt Bacteria to Incubate

With a clean dish towel cover your yogurt and leave overnight. The yogurt needs to stay at a temperature of around 80 to 100 degrees. If you’re doing this in the winter time you can place a heating pad under the saucer. If you don’t have a heating pad you can warm up water to 100 degrees and put it in a cooler and place the saucer with the yogurt in the cooler, close and leave overnight. Allow the yogurt bacteria to incubate with the rest of the milk for 12 hours.

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Step 4: Refrigerate the Yogurt and then Serve

After 12 hours, mix the yogurt and then refrigerate for at least 2 hours. After 2 hours the yogurt is ready to be served. If you like your yogurt thick then strain it through a cheese cloth after it has been refrigerated and you’ll get a greek yogurt like consistency. Keep the yogurt refrigerated at all times and use within two weeks.