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Ingredients

• 2 Liters whole milk
• 1 small container plain yogurt (this is your mother culture)

Method

Wash all equipment very well and keep your hands clean.  Wash hands before each time you have to handle any utensil or ingredient.  While the sealed containers of the  ingredients. DO NOT CONTAMINATE THE MILK at any point.  You might get harmful bacteria into the milk and culture it. 

 Pasteurization: Heat milk in a ceramic or glass pot to just about boiling point (or about C) while stirring continuously. 
When it reaches this point, take the milk from the stove to a container of very cold (iced) water and cool it to about 100oF (or a temp just warm enough to touch). It should not be too cold or the bacteria will not grow but too much heat will kill the bacteria. Touch only the outside of the pot. 

Inoculation:  pour the plain yogurt into the pot of milk.  Stir it until the yogurt is dissolved.  This is now your milk culture.   Transfer milk culture to a plastic or glass container and cover with cloth.  Place in a dark, warm place and keep undisturbed for about 8 to 10 hours.  When a crust forms on the surface, yogurt is done. 

Refrigerate once done.  Aging for a longer period will cause the yogurt to become too sour or will alter its taste and texture.
*If thicker consistency is desired, add ¼ cup powdered milk to the liquid milk before heating .

YOGURT CHEESE

Ingredients:
Yogurt

Get a bowl and put a strainer/colander in it. Spread linen cloth over the strainer/colander. Pour the yogurt into the cloth and tie the cloth with a string.  Strain for about 10 hours or until desired consistency has been reached.
When done, gently take off the cloth from the colander.  Pour the whey (the liquid left in the bowl) in a container and keep.  Untie the cloth, gently scrape the cheese with a rubber scraper into a container. 

The yogurt cheese goes very well with cracker, bread or salad.