YIELD
servingsPREP
15 minCOOK
25 minREADY
700 minIngredients
Directions
Sterilize all equipment in boiling water before using.
Bring milk to a boil, then cool to 100 degrees F.
In a small bowl blend yogurt with ¼ cup of warm milk.
Whisk it back into warm milk.
Pour into a pre-warmed thermos, seal, and set aside in a warm place for 7 hours.
Turn yogurt out into a bowl set in a bowl of ice water, stirring to quicken cooling.
Cover and refrigerate for 4 hours, or until thickened.
Sweeten to taste, if desired, and serve with raspberries.
Yogurt will keep for 4 to 5 days, covered and refrigerated.
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