Homemade Yogurt

1. In a medium-sized saucepan over low heat, slowly bring the milk to 180ºÏ, or until a ring of bubbles forms around the edge of the pan—but don’t boil! Let cool to 120ºF.
2. Add the yogurt starter into a 1-quart glass canning jar with a lid. Pour the warm milk into the jar and screw on the lid.
3. Wrap the jar in a clean dish cloth, and let sit at least eight hours, or overnight in a warm place.
4. Unwrap and place in the refrigerator. Cool completely before eating.
5. Serve with granola, jam, or fresh fruit.