Greek plain yogurt
Gallon of milk

Step 1: 1 tablespoon of yogurt for every two cups of milk. 8 for a gallon. Have the yogurt on the counter to get to room temperature. Use Greek yogurt plain.

Step 2: bring milk to 180oF on medium heat using thermometer, constantly stir the milk or it will stick to the pot. The longer the milk cooks the thicker the yogurt will be. Take the milk off the heat and let it cool down on its own to 112oF.

Step 3: using a dipper, dip a cup of milk into the bowl with yogurt, dilute the yogurt into the milk. Then add it to the rest of the milk. Mix well. Then put it into air tight containers like a mason jars. Then cover the jars really good with covers. Let it stand for 4 hours take a spoonful out make sure it’s thick enough. If not cover it back up for another hour. It will take 4 - 6 hours to make yogurt. The longer it waits the tangier the yogurt will be.

Step 4: immediately put the jars into the refrigerator for 12 hours for the yogurt to ferment.

Step 5: if too runny or you want Greek yogurt use cheese cloth in a colander. Pour in colander and cover with plastic wrap. Press down gently on plastic wrap. Stick back in fridge to desired thickness. The water that comes out is whey protein.