Heat milk to 108 degrees Fahrenheit. As a starter culture (good bacteria), you can either use grocery store plain yogurt or a freeze-dried culture purchased from a health or natural food store. (www.DairyConnection.com is an excellent source) If you use store bought yogurt, use a clean spoon and a new cup of yogurt.  If you use culture, follow package directions.
	After the culture has been added, you must incubate the milk at 104-108 degrees. To do this, you can use a home yogurt maker or devise something on your own. Some people use a heating pad wrapped around a jar, put it in the oven on low, or a jar in a crock-pot. What ever you use, experiment with water and a thermometer before you actually make the yogurt to be sure you can hold the milk at the required temperature. Incubate for 6-8 hours depending on your taste. When done incubating, chill the yogurt before eating being careful not to agitate or move the yogurt much until it is well chilled. Goat milk will not get as thick as cow milk yogurt. In addition many cow yogurts add powdered milk to thicken the yogurt. You can use a small amount of tapioca (natural from the cassava root) to thicken your own. You can use whatever suits you to flavor the yogurt or enjoy a yogurt drink. Try fresh or frozen fruit, honey, or whatever you choose.

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