1.  Sterilize the jars and lids. Using your electric skillet, pour water about half way full and turn it on "warm".**  Put the yogurt into a measure cup and place cup into the water to heat up to 110 degrees. (if fruit is desired in your yogurt, heat up the fruit to 110 degrees as well)

2. Pour the milk into a large pot. Pour the sugar into the milk but do not stir. Having the sugar on the bottom will keep the milk from scorching. Bring to 180 degrees.

3. Cool the milk down to 110 degrees as quickly as possible (I usually fill the sink half way full with cold water and ice. I then place the pot of milk into the water and whisk it until it is the correct temperature.). Once the milk is cooled down, stir in yogurt. But be careful not to incorporate too much air.

4. Pour milk into jars (place fruit at the bottom of jars before pouring in milk). Screw on lids and place in the water. Put the lid of the electric skillet on top of the jars and let sit for 12-24 hours (the longer it sits, the more "tangy" in becomes.) Be sure that the temperature wheel remains on "warm" for the electric skillet. If it gets warmer, the water will be to warm and the yogurt will not ferment correctly.

* If using 2%, add 2 3/4 cups of the instant dry nonfat milk or 1 1/2 cups of the regular dry nonfat milk. You add this into the milk before you add the sugar.

** If you do not have an electric skillet, you will need to find a place where the temp. can be kept at a consistent 110 degrees. Some people use a heating pad to wrap the jars in or the oven in a water bath kept on low or just with the piolet light on. It doesn't really matter as long as the yogurt is kept at a consistent 110 degrees.