Fresh Yogurt

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   Pour milk into a large, heavy pot and bring to a boil over medium-high heat, stirring often. When milk foams up, pour into a bowl and put bowl in a sink of cold water. Cool milk to 110u00b0.

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   Whisk 1/4 cup 110u00b0 milk with yogurt in a bowl, then whisk into milk. Pour into 2 large glass jars, cover, wrap jars in towels, and put in a cooler. Add a few more jars filled with hot water to cooler to keep milk warm, and cover cooler. Let milk sit 8 to 12 hours to set (it will look and taste like yogurt when it's done). The longer it sits, the tangier it gets; chilling stops the process. Yogurt keeps, chilled, up to 1 week.

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   Nutritional analysis is per 3/4-cup serving (whole milk).

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   MyRecipes is working with

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   , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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