Ingredients:

1/2 to 3/4 cup of White Mountain yogurt
1 gal of milk (beginners should use 2% or whole milk)
a thermometer
 
Heat milk to 165 degrees F
Cool to 109degrees
add yogurt
stir and let stand for 8 hours in a warm place
(90-100 degrees on a heating pad or wrapped in towels)
refrigerate and DO NOT touch until chilled.

Trouble-shooting:  If after 8 hours its still runny as milk (under incubated) you either need to incubate it at a higher temperature, add a larger quantity of starter yogurt or check your thermometer...you might have accidentally killed the culture by adding the starter to too hot of milk.  If after 8 hours the milk has separated into curds and yellowish whey (over incubated) then you incubated it too long or at too high a temperature or added too much starter yogurt.

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