Making Yogurt

I started with a half gallon jug of fresh, raw milk from Dean Farms in nearby New Castle. I got the yogurt cultures from Natural Options, the health and wellness center in Grove City. After scooping off a dollup of cream for my coffee, I gently shook the jug to mix the cream with the rest of the milk. I followed the instructions on the back of the packette, but since I didn't have a thermometer, I had to guess. I brought the milk to about 180 degrees by putting it on a low heat and slightly increasing the temperature. Once there were bubbles forming around the perimeter, I transferred the pot to a smaller burner and put it on low to bring it down to 110 degrees. The woman at Natural options as well as several websites said that you can tell by putting your finger in and holding it for a count of ten. If it doesn't burn you, then you are pretty good to go. I have a sore finger and think next time I'll get a thermometer.

Then I mixed the bacteria in with a room temperature bit of milk, dissolved it and stirred it in with the rest. I turned off the burner and wrapped the pot in a million towels and a tea cozy.

For further information, here is a good article to read! I'll let you know how it turns out at the end of the day.