Homemade Vanilla Yogurt

Dissolve 1 T gelatin in 1 cup hot milk,
taken from the 1/2 gallon used below. (optional) **see notes
Bring 1/2 gallon milk to 145*, keep there for 5 minutes **see notes
Add:
1/4 cup agave nectar
1/4 cup raw cane sugar (optional)
2 -3 T vanilla
3/4 cup powdered milk (optional) ** see notes

yogurt starter ** see notes

* Cool milk to 110 - 113*. Add gelatin, strained if needed. Check the temperature to make sure it is between 105 - 112*, if it is, add starter to 1 cup milk, then add to the rest of the milk. Incubate 3 - 6 hours in a yogurt maker or homemade incubator(**see notes). Chill 8 hours. The yogurt will thicken as it cools. Stir in fruit to individual servings.

NOTES:
I buy non-homogenized, VAT pasteurized milk. I want the same benefits and taste in our yogurt so I don't boil it.

By adding powdered milk, you add more nutrients to the yogurt. It will also help to thicken your yogurt.

Yogurt starter can be purchased at a natural foods store or online. You can also use 2 T of purchased yogurt, or yogurt saved from a previous batch of homemade. When purchasing yogurt to use as a starter, make sure the label states 'live and active cultures' and that the yogurt is as fresh as possible.

The longer you incubate yogurt, the thicker it will become, but also the tangier it will taste. Using gelatin helps to thicken your yogurt as well.

I have a Yogourmet yogurt maker. It makes up to two quarts of yogurt at one time. I like it because I don't have to 'babysit' my yogurt and keep an eye on its temperature. Other methods of incubating yogurt are: putting it in your oven and turning your oven on and off frequently, putting it in a cooler and surrounding it with warm water, putting it on top of your stove in warm water, putting it in a crock pot surrounded by warm water, putting it by a wood stove in the winter or on a heater, and the list goes on. The most important thing to remember is the temperature of your yogurt needs to stay between 110* and 113* for it to culture properly. Some variation of higher and lower won't necessarily kill your yogurt, but it might.