Yield: 6 Servings
|1 quart||Non-fat milk|
|¼ cup||Plain yogurt at room temp|
berries in season
(to provide live cultures-make sure the yogurt says so, or you can buy live yogurt cultures from any health food store) Heat milk to just below boiling (120 degrees) using a candy thermometer.
Allow milk to cool till tepid (90 degrees). Stir in yogurt. Mix till blended with milk. Turn into glass bowl or 4 containers with fresh berries. Cover and keep barely lukewarm. Let container stand undisturbed.
Remove when curd has formed. Store in fridge. (in my yogurt maker, it takes about 8 - 10 hours)