Preparations/Yogurt
| A: | 48oz whole milk |
| B: | 125g yogurt, with live cultures |
| 1. | Cook (A) in heavy pot at 200F for 20 minutes, stirring often. |
| 2. | Cool (A) to 100F by placing pot in ice bath. |
| 3. | Add (B) and whisk to combine well. |
| 4. | Place in sterilized jars, screw caps on loosely, and immerse up to about content level in 110F sous vide bath for 9 hours. Tighten caps and refrigerate until use. |
Servings: 24