Polly's Yogurt
Ingredients
- 1 quart whole milk (preferably non-homogenized)
- ½ cup (4 oz) plain yogurt with live active cultures OR freeze-dried yogurt starter
- Toppings of choice
How-to
- Heat milk to 185 degrees in double boiler
- Cool milk to 112 degrees
- Inoculate milk with either a freeze-dried yogurt starter OR plain yogurt
- Mix yogurt into milk well, no clumps
- Put mix in sterilized containers and keep at 100-110 degrees for 4-6 hours
- Refrigerate yogurt
- Serve with fruit, nuts, a little granola or whatever you like
Note:
For a thicker yogurt use: 1 quart whole milk, 1/2 cup non fat dry milk, and 4 oz of YoBaby yogurt as a starter.