So good and so easy-- great for kiddos!
Homemade Vanilla Yogurt
Makes 2 quarts, which will keep for at least a month in the fridge.
1/2 gallon whole or 2% milk
1/2 c yogurt starter(I use FAGE or Chobani)
1 T Vanilla
1/4 c sugar
Place glass canning jars, lids, and screw-tops in a large pot. Fill with an inch of water; cover with lid and heat to boiling. Boil for ten minutes. Leave the lid on the pot and move it off the heat until you are ready to use the jars.
Pour milk into a large, heavy bottomed stockpot or Dutch oven. Heat the milk to 185 degrees (F).
Place the pot on the counter to cool. Stir in vanilla and sugar. When milk has cooled to 120 degrees, stir in the yogurt starter using a whisk.
Pour the milk into jars, and put the lids and bands on. Place them into a cooler.
Heat 1/2 gallon of water to 120 degrees and pour into cooler.
Shut cooler lid and leave in a warm place for three to four hours. Then, remove yogurt from containers and strain with cheesecloth in the fridge for 2-3 hours. I like to clean and sterilize the jars in the dishwasher during this part. When time is up, return strained yogurt to jars, and store in the refrigerator.