4 cups nonfat or 2% milk
(Use as much milk as you want yogurt.)
1 T greek yogurt
Bring milk to 160 degrees.
(If you want vanilla yogurt, add 1 T vanilla at 150 degrees)
Remove from stove and let cool to 105 degrees.
Add 1 T yogurt. Stir.
Cover container with towel and lid.
Wrap container in heating pad and place in a cooler.
Set heating pad to low temperature.
Let sit undisturbed for 10 hours.
For thicker yogurt, line a colander with cheesecloth and pour the yogurt in, allowing the whey to drain. After it has drained, transfer the yogurt to a container with a lid and place in refrigerator. Yogurt will keep for 1-2 weeks. Use 1 T of your yogurt to make more homemade yogurt.
*Options: You can add sugar or honey to original milk if you like it sweetened.
Enjoy with homemade granola and fresh fruit.