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Homemade Yogurt

1 quart of milk
4 spoonsful yogurt (make sure "active yogurt cultures" is on the container)

Scald the milk. When cool enough to stick your pinky in for 10
seconds without discomfort, add the yogurt and stir just a bit.
Put a lid on the pan and wrap it in an afghan, or towel, or something
else to help keep it cozy. Put the future yogurt someplace quiet
and let it sleep overnight. Remember to save the last bit for the
next batch.

Important hints: The only thing you need to remember to make it
come out right every time is that the yogurt likes to be warm and
quiet. Therefore, when you stick your pinky in--if it's comfy for
you, it's probably comfy for the yogurt. If you jiggle it while
it's trying to sleep, it's going to be ruined. Just be gentle with

*If* it screws up, there are two options: one, squeeze a lemon in
it, let it wait 8 more hours and see if it recovers. If it doesn't
recover or if you feel nervous about having warm milk fermenting
for 16 hours or so, salvage the remainder by hanging in it cheesecloth
over the sink until it makes "labne", i.e., cream cheese-like stuff.


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