| 2 | 25 | 197 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 8 |
| 3 l | Partly skimmed milk, 2% M.F. (or skimmed raw milk) |
| 30 gm | Whole Milk Yogurt, plain (2 tablespoons ) |
In a saucepan over low heat, heat milk to almost boiling, about 180 to 190 degrees Fahrenheit.
Remove from heat. Cover pan with a cloth and let milk cool to around 90 to 110 degrees Fahrenheit, or comfortable to the touch.
Pour into 2 quart jars. Add 1 tablespoon of store-bought yogurt to each jar and stir well.
Cover. Put in a dehydrator* set at 110 degrees Fahrenheit for 24 hours. Transfer to refrigerator to chill thoroughly before eating, 12 to 24 hours. *NOTE: Or put a pot of just-boiled water in a towellined cooler, along with the jars.
| Milk | 1.5 |
