| How To Cook: |
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1. Bring milk to a boil, stirring so mixture does not stick to bottom of saucepan. Cook for about 30 minutes over medium heat. Stir occasionally.
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2. Remove from heat and allow cooling until your little finger can remain in the milk for about 20 seconds. Thin yogurt in a cup with a little of the milk and pour back into the milk. Stir until well blended.
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3. Pour into a large heavy bowl or into individual thick glass containers. Cover well and keep in a warm place for 6 to 8 hours or overnight, until yogurt is set.
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4. Cover with a double thickness of paper towels to absorb excess liquid. Refrigerate. Serve chilled. If thicker yogurt is preferred, empty the yogurt into a muslin bag and suspend to allow excess liquid to drain out.
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5. Yogurt can be served as a sauce over vegetables or rice, or as desired.
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NOTE:
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This recipe can be divided successfully.
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