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LOCATION: Recipes >> Eggs Dairy >> Yogurt 06

Print this Recipe    Yogurt 06

Yogurtmaking

Heat the milk to 180F, let it cool to 110. Add three or four
tablespoons of the yogurt to it and stir gently a few times.
Whisking will ruin it and the yogurt will stay very thin. Temperature
should stay above 105. I usually put it in a Thermos bottle and
leave it in my unlit electric oven overnight. After 24 hours, I
pour (spoon, spatula) it out of the Thermos into a plastic container
and refrigerate.

Done. It's nothing short of remarkable if you do this with heavy
cream. It sure ain't like the acid-tasting storebought no fat
stuff.

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