1 quart whole milk
3 tablespoons plain yogurt with live cultures

Bring milk to a boil, then simmer for two minutes. Place pan in sink filled with cold water until you can hold your clean finger in it for a count to ten. Or, use a thermometer and bring milk down to 109 degrees. In a bowl, mix the three tablespoons of plain yogurt with the now warm milk. Cover with plastic wrap. Wrap bowl with a big blanket and put in a draft free area (the oven is a good place) for 6 to 8 hours. This yogurt keeps in the refrigerator for about two weeks.

To make "Greek yogurt", pour the finished yogurt into a colander lined with sterilized cheese cloth, and let drip for an hour or two. Then, refrigerate. Lasts for about two weeks.

Submitted by: Jenny