Homemade yogurt

Yield: 4 servings

Measure Ingredient
1 quart Milk
3 \N Heaping tablespoons
\N \N Commercial plain yogurt
\N \N Sugar or honey, to sweeten
1 pint Raspberries, for serving

There are several yogurt-making devices, but you can easily make it at home in a large thermos bottle using a candy thermometer.

Sterilize all equipment in boiling water before using. Bring milk to a boil, then cool to 100 degrees F. In a small bowl blend yogurt with ¼ cup of warm milk. Whisk it back into warm milk. Pour into a pre-warmed thermos, seal, and set aside in a warm place for 7 hours.

Turn yogurt out into a bowl set in a bowl of ice water, stirring to quicken cooling. Cover and refrigerate for 4 hours, or until thickened. Sweeten to taste, if desired, and serve with raspberries.

Yogurt will keep for 4 to 5 days, covered and refrigerated.

Yield: about 1 quart


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