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1 quart whole milk
3 tablespoons plain yogurt (live culture commercial or left over from
your last batch)

Bring milk to boil over moderate heat, stirring fairly constantly.
(Do not leave out this step) Cool the milk until a thermometer
reads from 95-110 degrees F. Remove any skin formed. Whisk the
yogurt in a bowl to liquefy it. Whisk in milk, mix well. Divide
the mixture among four 1-cup jars (or let incubate in bowl-it'll
take longer). Cap the jars (or cover the bowl) and allow to incubate
until the proper texture is achieved-usually 4-5 hours. Yogurt is
best when incubated at a temperature of 85-100 degrees-the lower
temperature will take longer). Start checking after about 4 hours.
It should have the consistency of a delicate custard-do not
overferment hoping it will become more solid. Refrigerate it when
just set-it will firm up as it chills. It will keep about 1 week.

Vanilla yogurt

Follow above recipe but add 1/4 cup sugar to milk before boiling.
Before incubating-add 1/2 tsp vanilla extract and continue.

Fruit on bottom yogurt

Follow vanilla yogurt recipe until just after you've whisked the
yogurt and cooled milk together. Spoon into each 1 cup jar 1-2
tablespoonfuls of fruit preserves, butter, or pureed fruit (ie baby
food). Then pour in the yogurt mixture to fill the jars. Continue.


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