1 quart whole milk

1 quart  2% milk

½ cup sugar (or less to taste)

1 to 2  packets of unflavored gelatin (the more gelatin you use, the firmer it will be)

Mix all ingredients well and microwave until scalded (when you can smell the milk but it’s not yet boiling.  This kills the bacteria that would interfere with the cultures.)

Cool it (on the counter) to 110-120¢ª F.

Then add in ¼ cup of last week’s (or 2 days’ ago’s) yogurt and 2 tsp (or more) vanilla.  Mix very well (2-3 minutes with a hand whisk.)

Pour the mixture into the container you want to store it in—we have half-gallon containers made for our yogurt-heater (Yogourmet ®) but sometimes I put it in two 1-quart canning jars instead.  Then “culture” it by keeping it at 110-115¢ª F for 3 ½ to 4 hours.  The longer it cultures, the thicker (and more tart) it will be.  The Yogourmet ® keeps it at 115% and takes up less room on the counter than my crockpot.  However, because I make a gallon at a time (usually) I put it in the oven on my “Warm” setting, at 115¢ª F, for 3 hours and 45 minutes.  It will still be liquid at this point, but the next morning it is much firmer.

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