Homemade Yogurt

1. Stage

In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent milk from scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally. (If desired, place pan in an ice-water bath for faster cooling.)

2. Stage

Whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Transfer mixture to warm, clean jars, such as 1-qt. canning jars.

3. Stage

Cover jars; place in oven. Turn on oven light to keep mixture warm, about 110°. Let stand, undisturbed, until yogurt is set, 6-24 hours, tilting jars gently to check consistency. (Yogurt will become thicker and more tangy as it stands.)

4. Stage

Refrigerate, covered, until cold. Store in refrigerator up to 2 weeks.