Ingredients:

• 1 quart of whole or skim pasteurized milk (not ultra-pasteurized)
• 1/2 cup of half-and-half
• 1/2 cup of starter (the starter is old lebbing that you saved from making it the time before or can be plain Greek yogurt from the store) 

Instructions:

1. Combine milk and half-and-half in a 2-quart saucepot. Boil on medium-high heat until the temperature reaches 185 degrees Fahrenheit. 
2. Place the pan in a sink filled with cold water. The cold water should reach at least halfway up the 2-quart saucepan to cool the milk mixture. 
3. Stir until the temperature of the yogurt liquid is 115 degrees Fahrenheit or a little less. The temperature is critical to creating the necessary bacteria to thicken the yogurt.
4. Put the starter in a small bowl and add three tablespoons of the warm mixture.  
5. Add the starter mixture to the warm mixture in the saucepot and stir.
6. Cover the saucepot with a lid. Take a large bath towel folded in half and place a pot holder in the center of the towel. Place the covered saucepan on the pot holder and wrap the saucepan tightly.
7. Let sit wrapped up for 12-15 hours at room temperature. Your home’s temperature will determine the time for the mixture to gel. After eight hours, I occasionally check to see if the yogurt mixture is ready. Once it has thickened, move it to the refrigerator.
8. If you plan to add flavoring:  Before adding flavoring, remove a 1/2 cup of unflavored yogurt to use as a starter for your next batch of yogurt.  Then flavor the remaining yogurt as desired.
9. Enjoy the remaining yogurt with vanilla extract (1/2 teaspoon to one cup), fresh or dried fruit, nut butter, walnuts, pistachios, almonds, etc.