|Plain yogurt||1⁄4 Cup (4 tbs)|
|Milk||1 Quart (Non-Fat, Fresh Or Made From Granule)|
Let the yogurt stand at room temperature for 3 to 4 hours.
Heat milk to 120°F on a candy thermometer.
Do not overheat.
Cool to 90 °F.
Add the yogurt and mix thoroughly.
Turn into a bowl or 4 individual containers.
Do not stir or move containers.
Cover and keep barely lukewarm until a curd has formed.
Store in refrigerator.
Makes 1 quart.