Fresh Yogurt

• 1 qt. milk (full-fat, low-fat, or nonfat)
• 2 tablespoons very fresh plain regular or Greek-style live-culture yogurt (full-fat, low-fat, or nonfat)

1. Pour milk into a large, heavy pot and bring to a boil over medium-high heat, stirring often. When milk foams up, pour into a bowl and put bowl in a sink of cold water. Cool milk to 110u0b0.
2. Whisk 1/4 cup 110u0b0 milk with yogurt in a bowl, then whisk into milk. Pour into 2 large glass jars, cover, wrap jars in towels, and put in a cooler. Add a few more jars filled with hot water to cooler to keep milk warm, and cover cooler. Let milk sit 8 to 12 hours to set (it will look and taste like yogurt when it's done). The longer it sits, the tangier it gets; chilling stops the process. Yogurt keeps, chilled, up to 1 week.
3. Nutritional analysis is per 3/4-cup serving (whole milk).
4. MyRecipes is working with
5. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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milk, regular

Taken from www.myrecipes.com/recipe/fresh-yogurt (may not work)