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Posted on: 10:45 am, June 26, 2012, by samanthaguentherfox8, updated on: 12:03pm, June 25, 2012
Heat 2 quarts milk (low fat or fat free) to 180 degrees
Let cool to 110 degrees
Whisk in live culture/yogurt
Set at least 5 hours at 100 degrees
Pour off/ strain off whey.
Refrigerate….. Then serve!