Homemade Yogurt

Homemade yogurt just as good as store bought and at less cost. All it takes is a little time and patience, and voila!
Ingredients:
½ gallon Organic Whole Milk
½ cup Chobani Greek Nonfat Plain Yogurt (or Fage)
Equipment:
4 quart sauce pan
food scale
thermometer
large bowl
measuring cup
3 wide-mouth quart jars with lids
funnel
ladle (or spatula)
kitchen towels
Instructions:
1) Using the food scale, measure out 64 oz of milk into your sauce pan.
2) Place sauce pan on stove over a medium heat.
3) Slowly warm milk to 180 degrees Fahrenheit. Stir occasionally to prevent sticking.
4) When milk has reached the desired temperature, turn off heat, and remove from burner. Cool milk to between 110-115 degrees.
5) While the milk is cooling, in a large bowl, measure out 4 oz of the Greek Yogurt.
6) When the milk has cooled to the desired temperature (110-115 degrees F), add one ladle of the cooled milk to the yogurt. Stir to incorporate and temper.
7) Add a second ladle of milk and stir.
8) Add the remaining milk (yes, all of it at one time) and stir.
9) Fill milk into jars and leave the jars open.
10) Place a towel on a table. Move jars to the towel and keep separated.
11) Place towels around and over all of the jars. You want it dark to allow cultures to develop.
12) Leave jars in place for about 24 hours.
13) Remove towels from the jars.
14) Cover with lids and refrigerate.
15) Serve as is or sweeten with your favorite sweetener (I prefer Organic Stevia or Honey)
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