yogurt fanatics

we eat a lot of yogurt over here on Olive Place. we don't buy much at the grocery store lately because of all the farmer's markets, but noticed the yogurt portion of the bill was pretty close to 20 bones. after some careful internet researching, consulting all of my canning/freezing books, i came up with the perfect recipe.

making yogurt is super easy, it just requires appropriate pots and containers, and lots of patience.

here's the jist of things:
1. you heat milk filled jars up to 185 degrees in a pot filled with water.
2. you remove the jars, stir in store bought yogurt as a starter. reserve the hot water, and cool the jars to 100 degrees.
3. you put the jars in a cooler filled with the reserved hot water and incubate overnight.
4. you open cooler, refrigerate yogurt, and consume over a two week time.





**jars waiting to be filled**