Yogurt Recipe

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Bixby’s Yogurt Recipe
Yield: 1 quart

800 grams Whole Milk
40 grams Natural Yogurt (with live active enzymes)

1. Set water bath to 109F/43C
2. Using a double boiler, heat milk to 180F/82C
3. Cool milk in ice bath to 110F/43C
4. Take a small portion of cooled milk and entire quantity of yogurt and blend well or until completely smooth
5. Combine all ingredients, blend until smooth
6. Portion out into containers
7. Place container of yogurt in water bath
8. Incubate for at least 5 hours
9. Transfer product to refrigeration and cool over night
10. Label, date, refrigerate

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