Make your own Yogurt:

You will need:

Glass jars

Real milk

A prior batch or bought plain whole yogurt

A tight-lidded insulated cooler

Cream, optional

Start with a good quality whole milk – I buy fresh local raw milk from Jersey Cows.

If a thicker yogurt is desired, add several ounces of whole cream per quart of milk

Heat  milk and cream mixture until some bubbles form on the surface

Cover and let set until about room temperature

Add 2-4 TBS of an established plain yogurt, your prior batch or store bought to each quart mason jar

Pour the cooled milk into the mason jars over the yogurt, cover and shake to mix contents

Place one or multiple jars into an insulated cooler like the “Playmate” coolers and fill to the lids with hot water from your tap – cover tightly and let set on the counter overnight.  

Keep in the warm “cooler” for at least 8 hours and up to 24 hours if a stronger culture is desired.  Personally, I will pour some of the lukewarm water out in the morning and refill with hot tap water to extend the culture time to 12-18 hours.