Homemade Yogurt

Course:

Breakfast

Cuisine:

Mediterranean

Yields:

64 oz

Heat milk in a dutch oven pan on low til it reaches 180F. Stir occasionally to avoid scalding.
Remove from heat and let cool to 110-115F
Add in yogurt and stir gently with spatula until dissolved.
Place covered dutch oven in the regular oven to maintain temperature. Don’t worry about if it cools, just leave.
Set a timer for 8-10 hrs so you don’t forget! The longer you leave the more sour/tart the yogurt will be.
Once timer has gone off, put in quart size mason jars.
Enjoy!