Making Cow's Milk Yogurt

Ingredients:

• 1 gallon cow's milk, preferably raw and grass fed
• 2 containers - 6oz, of Dannon plain yogurt, room temperature

Equipment:

• a large pot
• a large glass bowl
• a ladle
• a whisk
• 5 quart mason jars w/lids, or other glass containers, preferably right out of the dishwasher (still warm)

Heat the milk slowly on the stove. While the milk is heating, empty the yogurt containers into a large glass bowl. If your mason jars are cold, fill them with hot water and let them sit.

When your milk reaches a temperature where you can comfortably insert a pinky finger for 10 seconds (as per my Armenian mother, grandmother, great-grandmother. . .), take your pot off the heat.

Temper the starter: Ladle a couple tablespoons of milk into the large glass bowl containing the yogurt starter while whisking. After a 15 seconds or so, add another ladle full of milk while whisking. Do this 3 or 4 times before pouring all the milk into the bowl (or all the yogurt mixture into the pot. I prefer to mix my yogurt in glass or enamel lined pots. I've read that metal can be a problem for ferments, though the times I've mixed it in my stainless steel pot I've had no problems. Never ferment the yogurt in metal.).

Once the starter mixture is combined with all the milk, begin whisking like you've never whisked before! Whisk your heart out! I've had 'grainy' yogurt once. I've learned my lesson and now -- I whisk away!

When finished, pour or ladle the mixture into the warm mason jars (or empty the hot water from the jars, dry with paper towels, and then fill with the yogurt mixture). Leave about an inch of space at the top of the jar, just in case (I've read people stating to leave 2+" at the top of the container because yogurt 'grows' when fermenting. I've never found that to be the case. I've filled them just shy of the rim and never had any expansion.). Cap the jars/containers -- not too tight.

Place the jars in the oven with the oven light on. Place balled-up dish cloths in the oven door to leave it cracked open. Let the yogurt sit, untouched, for 24 hours.

TIP! If you do have to move the yogurt -- let's say -- to use your oven -- do so very, VERY, gingerly. The yogurt will not set if it's bumped, shaken, jolted, etc. I've moved my jars from the oven to the counter. When I do this, I place them very close together and wrap a heavy towel around them to keep them warm.

After 24 hours, place the jars in the refrigerator and let them firm up for at least 4 hours (best overnight).

To thicken the yogurt, strain it:

Place a colander inside a bowl. Line the colander with cheesecloth or coffee filters. Place yogurt in the lined colander. Cover with plastic wrap and set in the refrigerator for 3 hours. Check consistency. Need it thicker? Let it drip more.

For Greek style yogurt: strain for a few hours.

For yogurt cheese: strain it overnight.

For cream cheese: strain it overnight and in the morning mix in salt.

Enjoy liberally!