Yogurt

1. 1

   Heat milk to boiling point, at least 160u00b0.

2. 2

   Add the condensed milk and cool the mixture to approximately 110u00b0.

3. 3

   The secret is not more than 115u00b0, or it will kill the culture.

4. 4

   You can test by putting your hand on bottom of pan.

5. 5

   If warm to touch, but not uncomfortable, it's okay.

6. 6

   Beat the yogurt; add a little milk and mix; then add it to the cooled milk.

7. 7

   Strain; pour into clean pint jars.

8. 8

   Immerse jars in pot of hot water (again, about 115u00b0, no hotter).

9. 9

   Put lid on pot and stick it in oven for about 2 1/2 hours.

10. 10

    Do not have heat on in oven, although it could be slightly warmed while making the mixture, but be sure it is turned off. Refrigerate.

11. 11

    Beat with a fork slightly to make creamy before eating.

No additional tips available.