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“by Ashley Fountain”
READY IN:
14hrs
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. In large pot, put milk in and set to med heat.
  2. Place candy thermometer tip 2 inches below surface.
  3. When temperatures reaches 150 or small bubbles appear just under the surface. Shut off heat. (set timer for 10min, then 5min increments so it doesn’t boil over)
  4. Then wait for milk temperature to drop to 110-112 (also set timer-30mins to start, then 10mins).
  5. Once at right temp, carefully whisk in yogurt. Funnel into jars and cover tightly. Place in oven with light on for 12 hours.
  6. Also need: Candy thermonter.
  7. 4 1qt mason jars with plastic covers, sterilized with hot water.
  8. (for best results use, Stoneyfield Organic).
  9. Refrigerate, good for 10 days.

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