|My starter! You need 3-5T, not much at all! I just saved|
a bit from my first batch!
|I measure the milk so I know exactly how much yogurt I'm getting|
Okay people now that you have your yogurt starter, and your whole milk we take some milk (I do 8-9 cups at a time) and put it in a saucepan and bring it to just a boil. Don't scald the poor milk--this is to kill the bacteria, not to fry it. After bringing it to a boil, you let it cool off to 110 degrees (bottle hot) and pour in your starter. As it is cooling off, I pour it into a dutch oven (since I don't have a ceramic container) and then keep stirring occationally to keep a film from forming.
At the beginning of all this, turn the oven onto about 150-175 and then when it preheats, just turn it off. You are just making a happy environment for those yummy yogurt bacteria.
After the starter is stirred in, leave it the hell alone for 8-10 hours. I just put it in the oven in the dutch oven with a lid on and leave it be!