This is a yogurt recipe for the culinary artist; the kind of people who don't like bubble holes in their bread, 'texture' in their cheesecake, or lumps in their gravy. It is more precise than "nessesary", but yields pretty consistent results. (The credit goes to my gourmet cook sister-in-law) You can use any milk, store bought, or raw...
Freshly wash in very hot water, and dry:
-1 quart container (quart jar, or "tupperware"...)
-measuring cups and spoons
-sauce pan for scalding
In saucepan, scald 1 quart milk (scald means heat until it turns bright white, has bubbles around the edges, and is steaming. Do NOT boil.). After removing from heat, add 1 tea. plain gelatin, using a wire wisk. Cool to lukewarm (110 degrees, or until you can touch comfortably). Add 1 T. yogurt culture (I prefer full fat plain), 1/4 c. powdered milk, 1/4 c. sugar or 1-2 T. honey or maple syrup, if desired, 1/2 t. vanilla or 1T. molassas, if desired. Wisk in well. Pour into container, and incubate (in warm water (110-120 degrees) filled cooler for 4-6 hours. Do not disturb during incubation, and refridgerate before opening (to set gelatin). This is "just like" store bought yogurt in consistency. You can also add 1-2T. instant coffee to the warm mixture, and that's yummy too.