Made from unpasteurized milk. Simple but about three days before you are enjoying some of the best yogurt you've ever tasted! And you are not eating commercial milk.

I usually want it thicker so line a colandar with a clean dish towel and separate some of the whey until it is as thick as you want.

Use the whey for pancakes - its acid content will make them nice and fluffy.

Whisk in some vanilla first. This alone will tone down the tartness. Add sugar until it is pleasantly tangy yet yummy.

Store in jars in fridge. I think holding it another day with the vanilla and sugar will really smooth out the flavor.
Fill my Victorio steam canner just above the steam rack and set 4 qt pot on rack. Cover and bring to a boil.
~OR use quart jars with plastic caps which allows you to make up to 7 qts yogurt!

Pour 2 1/2 to 3 qts milk into four quart pot. Using just a gentle simmer bring milk to 200*. Bring the canner indicator to the green. This would be 212* steam. Turn off and cool the milk. This light pasteurization really makes the yogurt thicker and cleaner tasting. And it prevents curdling which is such a problem with raw milk. I think the raw milk likes time and gentle handling.

Cool to 112*-115*. Stir to prevent skin from forming.

Scoop out more than a cup of the warm milk and whisk in 6 oz culture yogurt - whole milk yogurt with cultures but without any pectin and stuff - store bought so you know all the cultures are there.
~OR 2 oz into each quart jar

Gently pour culture into the warm milk and whisk  thoroughly but gently.

Hold at 110* 4-12 hours. Don't giggle it. I think the long slow set makes a thicker, creamy, tart yogurt. Turn oven to warm setting. Put canner into oven and turn OFF for the night. After this 10-12 hour set, the temp is still 100*. This lower longer set is very good.

Set into fridge without giggling for a day or more before stirring.

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