HOMEMADE YOGURT made in your oven
1 quart (4 cups) whole milk
2 tablespoons yogurt starter* (yogurt from a previous batch that has live bacteria culture).
You can start your first batch by simply using plain yogurt (not flavored or vanilla and not sweetened) from the grocery. After your first batch, save back a little starter each time to make your next.
Bring the milk to just under a boil on the stovetop on medium heat, making sure not to burn it on the bottom. Use a stainless steel or corning ware dish (any pot that you can use on the stove and in the oven). It’s best to stir it while it is heating up. If you have a thermometer, milk should reach 180 F. You can take the skin off the top, but it isn’t necessary. Simmer the milk at this temperature for about 5 minutes.
Cool the milk so that it is lukewarm to touch. It should read around 110 F. (about like a baby’s bottle). Add the 2 tablespoons of yogurt starter to the milk. Blend it in with a spoon or a whisk.
Cover the dish and place in the oven with the light on. The light will keep your oven around 100 degrees F., which is just right for setting yogurt. It should set after 4 or 5 hours. If you like a tangier tasting yogurt, you can leave it up to 12 hours. Place finished yogurt in the refrigerator to cool.