@Claire… next time one breaks I’ll (attempt) to sew it… ;) I don’t know why I didn’t think of that!!! Thank you!! :D

1. Start with milk that is only lightly pasteurized as opposed to the super pasteurized variety that you get at most grocery stores. I’ve only tried this with whole milk so I’m not sure how it would work with the low fat variety.

2. Heat up a big pot of water to boiling and bathe 1 or 2 glass mason jars & lids in the boiling water to kill any germs.

3. Empty the water from the mason jar(s) and fill with milk. Submerge in the boiling water (up to their necks leaving the top open). Heat until the milk reaches 180 degrees F (82 C). Use a candy thermometer to get the temperature just right, and watch it like a hawk.

4. Remove jar(s) of milk from the boiling water (best to screw on the lid first) and submerge in a bath of cool water until the milk cools to 110-115 F.

5. Pour the boiling water into a camping cooler… not just a thermos, but a whole cooler, and add enough cool water so the temperature is at 115 F.

6. Add the culture starter to your warm milk, put the lid(s) on tightly and shake to mix thoroughly.

7. Submerge the milk filled jar(s) in the cooler full of warm water. Put the lid on the cooler and stick the whole thing in the warmest place you can find. I put mine in the closet where the chimney for the hot water heater goes.

8. Wait about 8-12 hours, and you should have perfect yogurt.

The only problem I’ve had with this method is forgetting that the yogurt was in the closet!

Best of luck!