PREPARATION:

Method

1. In a large stock pot, heat the sheep's milk to 180 degrees F, using an instant read thermometer. Cook for 30 minutes, holding at this temperature, stirring frequently to prevent sticking and scorching.
2. Remove stockpot from heat and let milk cool down to between 105 and 118 degrees F.
3. Add the culture and stir for 1 to 2 minutes to fully incorporate the culture. Hold yogurt at 118 degrees F for 6 to 8 hours, or at 105 degrees F for 12 hours or up to overnight. Do not stir again.
4. You can hold the yogurt either in a thermos that has been rinsed in hot water, on a heating pad or warming tray, or in an oven that has been preheated to its lowest temperature and turned off.
5. Once yogurt has reached desired thickness and acidity, transfer to quart containers. Store in refrigerator until ready to use. Yogurt will last for several months.

   Note: A yogurt with live cultures is needed to be used as a yogurt starter. Imported yogurt has been pasteurized after processing, so no live cultures remain. This kind of yogurt will not work as a starter. Check the expiration on store bought yogurt. The closer to the expiration date, the less live cultures will remain. Choose a yogurt that has at least a month before expiration to insure a healthy starter.