Instructions

1. Fill the pot with water and heat it to a boil on the stove This is to sterilize the equipment before beginning to make the yogurt. Add your spoons, wire whisk and thermometer. Empty the hot water in the sink. Put the pot on the stove.

2. Add one quart of milk to the pan. Add the 2 tbs of honey or sugar and 1 tsp of unflavored gelatin. Stirring constantly with a metal whisk, heat the milk to 200 degrees. Measure the temperature using the food thermometer. When it reaches that temperature take it off the stove. Let the milk stand and cool to a temperature between 110 to 115 degrees. This temperature lets bacteria ferment the milk to make yogurt.

3. Stir the 2 tbs of yogurt into the milk in the pot. Use a spoon or wire whisk to stir. Cover the pot with a lid. Keep the temperature at 110 to 115 degrees. Put the pot in an oven with a pilot light that is on; this is enough heat to keep it warm. Another method is to set the pot on an electric warming pad used for back pain or put in the pot in a warm draft-free cupboard.

4. Let the yogurt sit for six to seven hours before you look at it. The longer it sits, the more acidic the yogurt will taste. It may have a layer of liquid when you look at it, which you can mix with a spoon or remove completely.

5. Stir the yogurt with a spoon well. Pour the yogurt into clean containers with lids and refrigerate immediately. It should be used in 10 days or less. Keep in the refrigerator at a temperature of at least 40 degrees. Mix with fresh fruit or canned when serving.