1 qt 2% milk
2 Tablespoons plain yogurt (make sure it has live cultures)
instant read thermometer (like for making candy)
2. Take the pot off the heat and let it sit until the temperature is 115 degrees. Check frequently as it gets closer (it took about 20 minutes for mine). Briskly whisk in the yogurt.
3. Pour into a quart jar with a lid (canning jar works great) and wrap in a couple towels to retain the heat. Put the jar in an out-of-the-way spot to sit for at least 5 hours, or overnight.
4. The next day it will be solid! Unwrap and put in the fridge. It should last about a week.
5. Save 2 Tablespoons to make your next batch!
I happen to like the taste of plain yogurt, and this was as good as anything from the store. But then I added our home-made Strawberry Freezer Jam – heaven! Also good with other jams and jellies. Next I’ll try it with our fresh blueberries!
This is a recipe I have already used again and again. Let me know how you like it!