• 1 quart whole milk (preferably non-homogenized)
• ½ cup (4 oz) plain yogurt with live active cultures OR freeze-dried yogurt starter
• Toppings of choice

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.