Dessert & Baked Goods › Polly's Yogurt

• 1 quart whole milk (non-homogenized ideal)
• 4 oz (1/2 cup) plain yogurt with live active cultures OR freeze-dried yogurt starter
• fresh peaches and blueberries (or whatever you'd like to serve with your yogurt)

1. Heat milk to 185 degrees in double boiler
2. Cool milk to 112 degrees
3. Inoculate milk with either a freeze-dried yogurt starter OR plain yogurt
4. Mix yogurt into milk well, no clumps
5. Put mix in sterilized containers and keep at 100-110 degrees for 4-6 hours
6. Refrigerate yogurt
7. Serve with fruit, nuts, a little granola or whatever you like

Note:
For a thicker yogurt use: 1 quart whole milk, 1/2 cup non fat dry milk, and 4 oz of YoBaby yogurt as a starter.