(Compliments of Jesse Clark)

Bring 2 quarts of milk to 180 degrees stirring often to prevent scorching.  Pour milk into 2 quart jars and allow to cool to 115 degrees.  Add 2 Tbsp of yogurt containing live active cultures to each quart jar of milk.  Cover and keep in a warm place.  A cooler, a radiator, near a wood stove,etc.  Keep the milk between 90 and 120 degrees.  The lower the temperature the less tart the yogurt will be.  Keep the milk still.  The milk will thicken into yogurt within 4-6 hours.