Yogurt

Instructions

1. heat milk to 180-190 degrees, then cool to 115 to 120 degrees.
2. For each quart of milk, stir in two tablespoons of yogurt, thinning it with a little of the milk.
3. Put in a closed container and keep warm until it sets, at least four hours. Refrigerate.
4. To thicken, spoon into a fine-mesh strainer or colander lined with cheesecloth, and let the whey and its lactic acid drain into a bowl for several hours. Retain whey for baking or drinking.