1 qt. milk
1/4 c. plain yogurt
Scald milk by heating to 180 degrees F. Cool to 115 degrees F (can be done in the sink filled with cold water). Stir yogurt until smooth. Pour 1 cup of scalded milk in yogurt and stir until mixed. Add milk and yogurt mixture to remaining milk and stir.
Mixture should be put in several containers that the yogurt will be stored in after making.
Put containers in an insulated chest (cooler, ice chest, etc.) along with a one gallon jug filled with hot water (115 degrees F.). Leave yogurt, undisturbed for 8-10 hours. Remove and put in the refrigerator.
Pour yogurt into a colander lined with 3 layers of cheese cloth. Allow yogurt to drip for several minutes, then lift the four corners of the cheese cloth and tie them together. Hang cheese cloth bag over sink and let drip for 4 to 6 hours. Remove and store in refrigerator. Use yogurt cheese just as you would regular cream cheese.
