Yogurt – SO easy and a money saver, too!

1/2 gallon whole milk

1/2 to 1 cup yogurt (to use as starter) - either use 1 cup from your last batch of yogurt or purchase plain yogurt at the store, but be sure that the container says “live culture” on it somewhere

1/2 pint heavy cream (optional – for more richness)

Directions:

Pour milk into a saucepan and bring to a boil, stirring constantly. When it comes to a boil, add 1/2 pint heavy cream (IF you’re choosing to use that), and pour into an earthen or glass bowl.  When it is lukewar (105 to 110 degrees F), stir the starter.  Cover the bowl and place in the oven on “proofing” (100 degrees) for 8 to 10 hours.  Or wrap the bowl in a towel and place it in a warm place, undisturbed.

Once it’s “set” (thick), stir and place covered bowl in refrigerator and eat often!

(This comes out so white and creamy.  I haven’t tried adding heavy cream but the extra sweetness might be nice.)