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Plain Yogurt




Source of Recipe


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List of Ingredients




1 qt. milk (whole, skim, or powdered) (With powdered, use
1/3 C more per quart)
Yogurt Starter
1 heaping Tbl. plain yogurt (not pasteurized) or 1 pkg. of
dried yogurt culture, or yogurt you've previously made.



Recipe



Heat milk to scalding, cool until you can hold your finger
in the milk and count slowly to 10 (old German technique).
Add yogurt starter and blend well.
Leave in pan or place in pint jars or glasses. Put jars in
pan of hot water filled to the level of yogurt in the jars.
Place in oven or other warm undisturbed place for 3-6 hours.
When jelled to custard consistency, chill. Will keep 1 week
in refrigerator. Be sure to save 1-3 Tbl. plain yogurt for
starter.