Stabilized Whole-Milk Yogurt

• 2 cups whole-milk plain yogurt
• 1 large egg white, lightly beaten
• 2 teaspoons cornstarch
• 1 teaspoon salt

1. Whisk together all ingredients in a small heavy saucepan.
2. Cook over moderate heat, stirring, until mixture just comes to a boil, 8 to 10 minutes, then reduce heat to moderately low and simmer until thickened, 3 to 5 minutes more.

wholemilk, egg white, cornstarch, salt

Taken from www.epicurious.com/recipes/food/views/stabilized-whole-milk-yogurt-109483 (may not work)