• Put milk in a large sauce pan and slowly heat to 180 degrees. (see note below on pasteurizing the milk for longer period of time).
• Remove milk from heat and allow milk to cool down to 110 degrees.
• Add yogurt into milk and stir. Add optional ingredients.
• Stir then pour yogurt solution into jars, glass bowl etc.

Optional

• I add a spoonful of preserves to each jar, or when in season a few ripe black berries.
• Plug in the yogurt maker and walk away for minimum of 8 hours (see note below on extending the incubation time).

  Remove jars from maker, put on the lids and store in the fridge.

Make Thicker Yogurt To make yogurt thicker here are a few tricks to try:

• Add 1/3 c whole milk powder per 1 liter of milk before pasteurizing milk. This increases the volume of milk solid proteins and results in an enriched and thicker yogurt
• When pasteurizing milk - keep milk at optimal 180 degree for 20 or longer. Heating denatures the milk proteins so they set together rather than forming curds. Also the little bit of evaporation that occurs during this extended heating process contributes to the thickening process.
• Put some water in the yogrt maker to steam. Water allows for accurate and even temperature during the incubation process.
• Incubate yogurt for 24 hours. Longer incubation period reduces the lactose or natural sugars found in milk and increases the healthy population of live bacteria. When consumed help to correct the balance of healthy bacteria in the gut. Longer incubation also increases the nutritional profile of any milk used including plant based milks.