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Yogurtmaking

The trick is keepin the mixture at a constant temperature, and not
to jiggle it. Here's my recipe.

Heat milk (a quart? for example) to 180 F or almost boiling. Remove
any skin on top. Cool it to 105 F to 110 F.

Stir in 2 to 3 table spoons of plain yogurt that is 70 F. Place
mixture in a warmed glass bowl with lid, wrap in heavy bath towl
if desired.

Do no let temperature to drop below 106 F, keep in a warm place,
where it will not get jiggled.

Custardy consistancy can be reached in 3-4 hours, check every half
hour to ensure temperature. Refrigerate when ready.

My tips: stirring it frequently makes in very liquidy, so if you
want thick stuff, don't stir it much. Drain off any watery liquid.

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