Non Electric Yogurt Making

Large Batch - 14 qts

--just under 14 qts of milk warmed to 115 degrees
--mix in 3/4 c. sugar [three-fourths]
--mix in 1 1/2 cup powdered milk - thickening [one and one-half]
--mix in 2 Tablespoons vanilla
--mix in starter culture or one-half big container yogurt

--immediately pour into clean qt jars & put on lids [any kind...this is not canning!]
--place jars in an ice chest [or other well insulated & waterproof container]
--cover to one inch below bottom of the lids with the hottest TAP water..... (too hot and it kills the yogurt culture)
--leave undisturbed about 20 hrs [ normal floor vibrations won't affect it but we wagon riders would be making it on our rest days! ]
--refrigerate when set

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I cut the recipe to one quart and have done this successfully several times:

---just under 1 qt. milk warmed to 115 degrees

[Note: For yogurt only, if I'm using fresh (goat's) milk, I choose to pasteurize that milk first by taking it to 180 degrees and then chilling it back down to 115 degrees. If I'm going to be growing microbes in warm milk, I want it to be specifically YOGURT microbes. Just my opinion. ]

---mix in 1 teaspoon sugar if desired [I don't bother]
---mix in 1 1/2 to 2 Tablespoons of powdered milk [one and one-half to two]
---mix in sip of vanilla
---mix in 2-3 Tablespoons per qt. of vanilla yogurt which is about one-half of a single serving container. [I don't have a reduced measurement for the starter culture since I've never used it.]

---follow above directions from here.