Homemade Yogurt

2 quarts whole milk
half cup of plain yogurt with live active cultures

Put the milk in an enameled cast iron pot with a lid, and over medium low heat bring it to 160 degrees.Turn off the heat and wait for the milk to cool to 110 degrees.

In a separate bowl mix the plain yogurt with a cup full of the warm milk, stir until liquefied then add the mixture back into warm milk. Put the lid on the pan and place in oven with the light on. Leave in oven for 6-8 hours or overnight.

If you want thicker yogurt, Greek yogurt, you can strain the yogurt through a thin dish cloth. The left over liquid is great to use for making homemade bread, it makes it super moist!