Here it is:
Here's how we make our homemade yogurt:
Make sure all containers and utensils are very clean since you don't want to culture a bad bacteria in with your yogurt.
1: Skim off the cream (makes good butter) from 2 gallons of fresh cow's milk.
2: Rinse out a 10 quart pot (stainless steel) with water (this prevents the milk layer from sticking to the pan during the scalding). Then scald milk by bringing the temperature up to 180º over a medium fire, stirring well with a wire whip so that it doesn't burn.
3: Let milk cool to about 115-120º. About the time the milk is 125º, heat about a quart of water and pour into an ice chest that's big enough to hold your filled yogurt containers. Close lid to preheat the container.
4: When the milk reaches 115º-120º, add about 2 cups of the yogurt* and stir in well. Make sure it's stirred in well so you don't end up with lumps in the bottom, (guess how I figured that out). *I use Mountain High yogurt from the store, when I need a culture, since it seems to set up nicely. (The next couple of times you can just use yogurt saved back from this batch).
5: Pour into 6 or 7 quart containers and place containers into the ice chest. Cover ice chest with a couple of blankets to help keep it warm if the room is cool. Let sit undisturbed in the ice chest for about 5 hours to thicken. Then refrigerate or set outside to cool (as long as it's not too hot or too cold).
6: You can then add sweetening and flavoring if desired and eat.