How to Make Thick & Creamy Yogurt
1/2 gallon milk — whole or 2% are best, but skim can also be used
Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the bottom doesn’t scorch and the milk doesn’t boil over.
Cool the milk. Let the milk cool until it is just warm to the touch, 112°F to 115°F
Add 1/2 cup commercial yogurt containing active cultures and 1 cup of powder milk
Then whisking gently
Transfer the to storage containers
Place in warm water overnight
Serve with some sugar (or honey) and some fruits
You can also use to make this beautiful “Blueberry Lemon Yogurt Cake”