Raw Milk Yogurt Recipe
Nancy Bonura

1 gallon raw milk
4 tsp. Bernard Jensen gelatin (extra products for WLC members)
Watch out for conventional store bought gelatin, as it can be processed in a many that creates a great deal of MSG.
1/4 c. cool water
3/4 cup yogurt, room temperature

In large pot bring milk slowly to 180 degrees. Once it reaches 180 degrees remove from heat and let cool to 115 degrees. Meanwhile dissolve the gelatin in the 1/4 c. water. Also fill 5 quart-size Mason jars with hot water. Set them aside. Have lids and bands ready. Also get 2 large bath/beach towels and a cooler. Lay one towel in bottom of cooler w/edges hanging over sides.

When milk has reached 115 degrees, whisk in gelatin that has been dissolved in water and then yogurt. Whisk well to combine. Pour water out of Mason jars and fill with milk mixture. Cap loosely and place jars into cooler on top of towel. Wrap towel around jars covering well. Place another towel on top and around sides to further insulate.

Let sit for 11 hours. After 11 hours, remove from cooler and refrigerate. It will take several hours (4-6) to really chill all the way through so that you will be able to see the true consistency of the yogurt. Once chilled through eat and enjoy!

**I usually double the recipe with no problem. It seems to set up just the same as the single recipe.