4 c. milk
1/2 c. yogurt

Scald the milk in a stainless steel, enamel or flameproof glass saucepan by heating it until small bubbles appear around the edges. Do not let the milk boil; remove from heat immediately. Allow to cool slightly.

When the milk has cooled to about 100 F, stir in the yogurt. (If you don't have a thermometer, test the temperature of the milk with your finger. It should feel quite warm but not hot.)

Cover the saucepan. Wrap it well in several layers of terry towels, or place it in an oven with a pilot light. Allow the pan to remain undisturbed for 8 hours, or until the yogurt has set. Store finished yogurt in the refrigerator.