Caper’s Yogurt

Emet refuses to eat any other yogurt after having tasted Caper’s yogurt…
yogurt starter (just plain yogurt from the store)
heat the milk on the stove to 180F.
remove from heat and allow to cool to 110F.
add your yogurt starter to your warm milk.
a quart of milk requires 2TBSP of yogurt starter.
stir it in thoroughly, then pour your warm milk into jars, leaving 1/2″ or so space at the top and screw the lids on loosely.
put the jars in a warm or insulated place (we use a lunch cooler with another jar of hot water in there with it to act as a heater) and cover with a towel.
let the yogurt cool down as slowly as possible over the course of the next 8-10 hours, after which time it’s ready to put in the refrigerator and serve once it’s cooled.
to obtain your next starter, scoop the first 2 TBSP (or 4 or 6 or 8 etc, depending on how much milk you’re making into yogurt) off the top of a fresh jar of your home made yogurt, and save this in an airtight container to use in your next batch of yogurt.