Fruit-on-the-Bottom Yogurt

• 4 cups low-fat milk
• 13 cup instant skim milk powder, optional
• 2 Tbs. honey
• 1 Tbs. vanilla extract
• 1/2 cup fruit preserves, such as fruit-only jam
• 1/4 cup organic live-culture plain yogurt or 5 g freeze-dried yogurt culture

1. Heat milk to scalding point (170F; 77C) in saucepan over low heat, stirring frequently.
2. Whisk in skim milk powder, if using.
3. Remove from heat, and stir in honey and vanilla.
4. Cool 30 minutes to 1 hour, or until milk temperature reaches 110 to 120F (44 to 49C) on instant-read thermometer, stirring once or twice.
5. Spoon 1 Tbs.
6. preserves into each empty yogurt cup.
7. Whisk together yogurt and 1/2 cup milk mixture in bowl.
8. Whisk yogurt mixture into remaining milk mixture.
9. Pour into cups over preserves, and place in yogurt maker.
10. Set timer for 8 hours.
11. Check 1 container after 8 hours; if yogurt has reached desired texture, remove cups from yogurt maker.
12. If not, replace test cup, and ferment 1 to 2 hours more.
13. Chill.

lowfat milk, milk, honey, vanilla, fruit preserves, yogurt

Taken from www.vegetariantimes.com/recipe/fruit-on-the-bottom-yogurt/ (may not work)