We make 2 gallons about every two weeks. It has saved us a ton of money and is healthier then the store with all the High Fructose Corn Syrup or Sugar. We don't add sugar, just fresh or frozen fruit when eating. I have added the option at the end though. My Friend Melissa adds 1 can of Sweeten and Condensed milk and said it was delicious!
*1 gallon of milk
*1 cup yogurt starter(you can use a small cup of plain Dannon , or you can use a cup from your previous batch.)
1. Place four quart glass canning jars, four lids, and four screw-tops in a large pot. Fill with an inch of water; cover with lid and heat to boiling. Boil for ten minutes. Leave the lid on the pot and move it off the heat until you are ready to use the jars.
2. Pour one gallon of milk into a large, heavy bottomed stockpot. Heat the milk to 180 degrees Fahrenheit.
3. Turn off and let the milk cool to 120 degrees fahrenheit(50-55 degrees celsius)
4. Stir one cup of yogurt starter into the cooled milk, using a whisk. Stir well to ensure that the starter is thoroughly incorporated into the milk.
5. Pour the milk into jars, and put the lids and bands on. Place them into a dehydrator (or other source to keep warm) and keep at 115 degrees.
6. Leave in a warm place for four hours. When the four hours are up, place the yogurt in the refrigerator.
To make a delicious vanilla version of this yogurt, add 1/2 to 1 cup of sugar to the four quarts of milk when it’s cooling. Then stir in 1-2 tablespoons of vanilla, depending on your preference, and proceed as usual with the recipe.