Ingredients
 FRESH COW'S MILK .
MILK POWDER .
YOGURT
Preparation
- create a double boiler. This will prevent Tthe milk from burning, and you should only have to stir it occasionally.
- If you cannot do this, and must heat the milk directly, be sure to monitor it constantly, stirring all of the while.
- If you do not have a thermometer, 185ºF (85ºC) is the temperature at which milk starts to froth.
- It is highly recommended that you obtain a thermometer in the range of 100 - 212ºF, especially if you plan to make yogurt on an ongoing basis
•You can use any kind of milk, including whole milk, 2 percent, 1 percent, nonfat, pasteurized, homogenized, organic, raw, diluted evaporated, dry powdered, cow, goat, soybean, and more, or ultra-high pasteurized milk, is processed to a higher temperature, which breaks down some of the proteins that the bacteria need to make the milk into yogurt.
Use
SERVED FRESH
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