MAKING YOGURT AT HOME

1. Heat milk to 180 °F.
2. Cool milk to 115 °F and add yogurt culture. (Culture usage: 1/8 tsp per quart of milk or 1/4 tsp for 1-4 gallons of milk.)
3. Stir in gently until dissolved.
4. Hold temperature at 105 to 110 °F for approximately 8 hours.
5. Refrigerate
6. For added body you can add 1/2 cup of nonfat powdered milk before heating and/or hold the milk at 180 °F for 30 minutes before cooling
7. For enhanced flavor, add a few drops of vanilla when adding the culture.

KEEP ALL CULTURES IN THE FREEZER.
SHAKE WELL BEFORE POURING CULTURE INTO MEASURING SPOON

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