http://csfood-fitness.weebly.com/recipes.html
ALTER DIRECTIONS AT YOUR OWN RISK:
1. Slow cook milk on low for 2.5 hrs
2. Turn off cooker, cool 3 hrs or to 110 degrees
3. Rest milk 8 hrs or overnight in a warm place (cover w/ blanket to maintain tempt)
4. Spoon into sterilized containers
Once you've made your first batch of yogurt you don't need to buy store brand to make more, just remove 1/2 cup and store for the next batch! *FREEZING DOES NOT KILL THE CULTURES*
