Homemade Plain Yogurt

42 oz. milk
yogurt culture (freeze-dried or 6 oz. prepared yogurt)

In a high-sided saucepan, heat milk until it boils and starts to climb the sides of the pan.

Remove the saucepan from heat and allow the milk to cook to lukewarm (95 F). To accelerate the cooling, you can place the pan in cold water.

Stir yogurt culture into a little of the milk until dissolved, then add to the remainder of the milk and mix well.

Pour the mixture into small jars, place the jars (without lids) into a yogurt maker, and allow to warm for about 7 hours.

Cover the jars and chill for at least 3 hours before eating.