Yogurt

1. 1

   Heat milk to almost boiling (180u00b0) to kill undesirable bacteria.

2. 2

   Add gelatin, which has been soaked in 1/4 cup water. Add sugar and flavoring, if desired.

3. 3

   Cool to lukewarm; a little warmer is better.

4. 4

   Add a level tablespoon leftover yogurt for starter.

5. 5

   Bought yogurt may be used, but usually works slower. Set in warm place until thick.

6. 6

   Three to 4 hours makes the mildest yogurt.

7. 7

   Whip with beater and refrigerate.

8. 8

   Serve with fruit.

No additional tips available.