4 cups milk
1/2 cup plain store-bought yogurt, or powdered yogurt starter
jam, or fresh fruit
Heat milk in saucepan to just below boiling (180F to 200F). Use thermometer to measure the temperature. Remove from stove and let cool to about 95F to 115F. (You can speed this up by placing saucepan base in ice water.)
Scoop yogurt in bowl and whisk in cooled milk until combined.
Spoon jam into clean jars, top with milk-yogurt mixture and place lids on.
Preheat oven to lowest temperature; turn off but keep the light on to keep it warm (110F is the ideal temp). Place jars on towel-lined baking sheet, wrap well and put them in oven; leave in for 4 to 6 hrs, or until yogurt sets and tastes tangy. Place jars in fridge to chill. Keeps for 7 -10 days.
You can purchase powdered yogurt starter online, but a little bit of plain store-bought yogurt works just as well. (Make sure it says “active bacteria” on the label.) When you’ve made the recipe once, you can use your own homemade yogurt to “culture” the next batch.
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