<http://schema.org/recipeInstructions>
"1. Heat milk in a saucepan (or microwave up to 1 minute) until temperature is at least 180 degrees. Do not boil.\n2.  Cool milk to between 105 and 115 degrees. (To save time, place milk in the refrigerator for an hour.) Cooling is important as high temperatures kill yogurt culture. If milk forms a skin on top, remove it.  \n3. Stir in sweetener until dissolved. Add culture and stir well.  \n4. Pour yogurt into yogurt maker container. Cover, turn on machine, and let sit at least 8 or up to 12 hours, or leave it overnight. You can tell yogurt is ready when a thin layer of \u201Cwater\u201D about \u00BC inch, appears on the top. Yogurt will continue to thicken as it cools.\n5. For thicker yogurt, soften gelatin, pectin or agar powder in water. (This step is recommended if using coconut milk.)  When it thickens (about 30 seconds), microwave gelatin mixture for 10 seconds or until it becomes liquid. Stir into yogurt and refrigerate until chilled. If even thicker yogurt is desired, add more gelatin. \n6. Transfer yogurt to a container, cover tightly and refrigerate."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.glutenfreeandmore.com/recipes/Dairy-Free-Homemade-Yogurt-1512-1.html>