I had to drive to the northwest side of Indianapolis yesterday to the Traders Point Creamery to pick up some garden microbes, nutrients, etc. to put on my garden this spring from one of the "farmers" selling his products at the Saturdeay Farmers' Market there. I bought a quart of the creamery's "not-fo-human-consumption" raw milk (for the dogs of course - hrumph) and a $5 quart of their prize-winning plain yogurt (delicious). Anne and I were eating some when I remembered that MissPrissy had directions for making it. Hmmmmmmmm... I went to Target and bought an Igloo 26-quart cooler for about $20. Poured the large pan of boiling water into it after sterilizing two quart jars in it and proceeded to make the yogurt. I heated two quarts of 1% milk to 185 degrees (used Anne's meat thermometer because I couldn't find a "candy" thermometer in two stores) and let it cool to 110 degrees (took about five minutes with ice on outside of pan). Then I stirred in 1/4 cup of the expensive yogurt into the pan with the two quarts of 110 degrees milk. After mixing well, I poured the milk into two sterilized one-quart glass jars and put on the lids (not tight). Then I filled two other quart jars with boiling water. I empted the hot water out of the cooler, set the two jars of warm milk into the cooler with the two jars of boiling water and closed the lid. After ten hours I took out the two quarts of milk (finished yogurt) and put them in the refrigerator to cool. For $1.65 (83 cents for each quart), this morning I have two quarts of yogurt that are both identical to the one $5 quart I bought yesterday. Anne and I both think that it's great, and so will the chickens along with their greens. I'll save 1/4 cup to make two more quarts in a couple of days. This is NEAT! THANKS AGAIN, MISSPRISSY! (Luv that woman!) YOGURT RECIPE By MissPrissy on BYC First you need a good starter of plain yogurt culture. You can buy it dried but the best way is to buy a container of good yogurt that you like to eat. Plain yogurt. Nothing with fruit or other flavors in it. I use Stonyfeild Farms Organic plain yogurt. It has 6 different types of active yogurt cultures in it. If you want a thick yogurt you will need a small box of powdered milk. Cow milk or goat milk will make good yogurt. Using quart sized mason jars - Sterilize the jars and lids. 1 quart of milk mixed with 1/3 cup powdered milk. Using a candy thermometer heat the milk slowly to 185 degrees. Remove from heat. Allow to cool naturally(or set pot in a ice water bath and carefully watch the temp -it will drop fast while stirring) to 110 degrees. Stir in 2 heaping tbsp of your plain yogurt. Mix well until all is dissolved. Pour the mixture in your quart sized jar. Wrap in a dishtowel to insulate. Using a second jar, fill it with boiling water. Wrap it in a dish towel to insulate. Place both jars in a small cooler that you have heated with hot water****. Allow the yogurt to cure for 10 - 12 hours. When the milk is set to a solid it is ready. Refrigerate and serve cold. If you do this in the morning you will have fresh yogurt for the following morning. ****Do not leave water in the cooler. Fill the cool with hot water while you are preparing everything then pour it out. You simply want a warm place to incubate your yogurt cultures.