Simple Yogurt from The Complete Book of Home Preserving by Mary Norwak
Boil the milk for 5 minutes and cool to 115°F/46°C. Put a little into a sterile bowl and whisk in the yogurt or starter. Whisk in the remaining milk to blend it well. Put into a sterile container...
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Ingredients
- 2 tablespoons natural yogurt or starter
- 1 pint/500 ml milk
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