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[quote=Anonymous]I don't use thermometers or a yogurt maker. Bring the milk just to a boil (I do half gallon of 2% at a time), then set a timer and cool for 1 hour and 15 minutes. When cooled, mix in 2 tbsp of yogurt. I use some from my previous batch, but if it's your first, use a good quality plain store bought yogurt that contains live cultures and no icky stuff like pectin etc. Place a heavy pot over your milk like a dome to seal the heat in and leave undisturbed for 4 hours, more if your house is very cool. Refrigerate when done.[/quote]
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