INGREDIENTS: 1 quart of milk, 2 tablespoons of unflavored room temperature yogurt with live cultures
DIRECTIONS: Heat the milk until it’s 110-115 degrees Fahrenheit with a thermometer, but you can also CAREFULLY do the pinkie test. When you no longer keep your finger in the milk for 30 seconds, it’s the correct temperature. It didn’t take longer than 3-5 minutes.
Transfer to a container with a lid (I used an old yogurt container) and mix in two tablespoons of yogurt. Transfer the container to a large pot and fill it halfway with hot water. Or you can follow Alton Brown and wrap it in a heating pad.
In the summer, wrapping it in a blanket is enough but during winter, the yogurt needs a little more help.