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Yogurt is made from one or more types of beneficial microbes, like the well known Acidophilus. These beneficial microbes require just the right temperature to create the yogurt. Too warm and these little critters die off, too cold and you put them into a deep sleep. Just right and they get hungry, drink your milk and make yogurt. Although making yogurt at home s simple enough, you will need to closely control your milk temperature throughout the yogurt making process. If you don't already have an instant read thermometer, you will definitely want one when making yogurt at home. The other piece of equipment in question is a yogurt maker. Although it is not absolutely required, but unless you have another method of keeping your yogurt at a stable 110-115 degrees for 8 to 10 hours, I highly recommend getting one. Otherwise you've got yourself a babysitting job. Yogurt makers are reasonably inexpensive and come in two basic types. One type is designed to hold about five or six small individual jars. The second type processes the yogurt in a quart or 1/2 gallon container. They both work equally as well for making yogurt at home but I prefer to make a large batch of yogurt and not have to fiddle with a bunch of little jars. What you need Instant read thermometer Yogurt maker Whisk 1 packet yogurt starter or 1/2 cup live yogurt cultures 4 cups of whole organic milk 1/3 cup goat milk powder You may double, triple, quadruple this recipe if you like. Instructions Turn your yogurt maker on so it will be warm when you have completed making your yogurt base In a very clean sauce pan, heat the milk to 170 degrees then turn off the heat and let the milk remain on the stove for 10 minutes. While you are waiting: Put about 4 inches of cold water in your kitchen sink to prepare for the next step Put yogurt starter or yogurt cultures in a small mixing bowl and put it aside for later After the 10 minutes is up, put the sauce pan in the kitchen sink and reduce the temperature of the milk to 125 degrees. When the milk reaches 125 degrees, remove the cold water from sink so the mixture doesn't get too cold. Now, let the temperature slowly drop until it reaches 115 degrees. Take 1 cup of the warm milk and add it to the small mixing bowl containing your yogurt culture. Blend with a whisk. Return this mixture to the warm milk. Gently stir the warm milk making sure the yogurt cultures have been completely blended. You now have a yogurt base. Pour your yogurt base into your yogurt maker following the instructions of your particular machine. The yogurt base will now incubate for about 10 hours. Your machine will keep the yogurt at about 112 degrees. Walk away! Don't open your yogurt maker, don't stir the yogurt, don't sample the yogurt, just walk away! Come back when the yogurt is done. The yogurt should be firm when you return. Simply put your yogurt in the refrigerator for two hours to cool and it will be ready for you to use in any of your favorite recipes. http://www.boomercoffeehouse.com/index.php/14/