Slowly heat milk in a clean 3-quart pot over a medium flame until it reaches 180℉. Stir occasionally to keep the milk from scorching. This is to kill any bacteria present in the milk that might interfere with the yogurt making culture
Turn off the heat and let the milk cool to room temperature (80-90 ℉). We set our pot in an ice bath in order to speed up the cooling process. Stir the milk before determining the final temperature.
Add 1/8 teaspoon of GI ProStart yogurt starter to a clean measuring cup. Add 1/4 cup of the room temperature milk. Mix well until dissolved.
Pour the mixture back into the pot and stir it in very well.
Now carefully divide your milk with yogurt cultures into your jars and set uncovered jars in the yogurt maker. Cover and switch on for 24 hours.
*Note: The yogurt should be kept at about 110℉. We found that after 8 hours the yogurt began to overheat so it is a good idea to check it. The first time, we lifted the lid and waited for the temperature to come down. However, we found that plugging the unit into a dimmer switch and dimming the power a bit regulated the temperature even better.
After 24 hours, your super healthy live culture yogurt is done. Carefully, cover each individual jar and put the jars in the fridge. Let them rest and cool for 8 hours.
Your yogurt cultures will remain active in the fridge for about 2 weeks. Serve plain or stir in your favorite toppings.