Fruit-on-the-Bottom Yogurt

1. 1

   Heat milk to scalding point (170F; 77C) in saucepan over low heat, stirring frequently.

2. 2

   Whisk in skim milk powder, if using.

3. 3

   Remove from heat, and stir in honey and vanilla.

4. 4

   Cool 30 minutes to 1 hour, or until milk temperature reaches 110 to 120F (44 to 49C) on instant-read thermometer, stirring once or twice.

5. 5

   Spoon 1 Tbs.

6. 6

   preserves into each empty yogurt cup.

7. 7

   Whisk together yogurt and 1/2 cup milk mixture in bowl.

8. 8

   Whisk yogurt mixture into remaining milk mixture.

9. 9

   Pour into cups over preserves, and place in yogurt maker.

10. 10

    Set timer for 8 hours.

11. 11

    Check 1 container after 8 hours; if yogurt has reached desired texture, remove cups from yogurt maker.

12. 12

    If not, replace test cup, and ferment 1 to 2 hours more.

13. 13

    Chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.