Ingredients
1 qt. fresh whole raw cow or goat milk, 2 tbs plain commercial yogurt or from previous batch
Equipment - Candy thermometer, wide mouth mason jar w/ lid
Preparation
Heat milk to 102 degrees. Add yogurt, Stir gently. Pour into room temperature mason jar. Cover tightly with lid. Submerge jar up to the neck in a hot-water bath (120-degree tap water might cool to about 80 degrees overnight which should be adequate) in an insulated cooler, overnight.
