6-8 qt. stainless steel or enamel kettle
Cheese or yeast thermometer (needs to go from 100 to 220 degrees F.)
Heat diffuser or flame tamer (available at department or gourmet stores)
4 qts. fresh milk
4 (1 qt.) wide mouthed canning jars with lids, sterilized
Heating pad

Heat milk to 180 degrees in a stainless steel or enamel kettle. Cool the milk to 115 degrees. Add starter or yogurt from your last batch. You generally need about 1/2 cup of a previous yogurt to 1 quart of new milk. Blend it in carefully so that the yogurt will be smooth. Place the mixture in a sterile jar and cap with lid.