Anonymous Tue May 23 19:50:27 2006

***See Directions***

I take two quarts of lowfat milk (just because it fits my favorite covered saucepan), bringing it

to a full boil on the stove in a large pan, with room for the milk to expand when boiling. Be

careful to not let the milk boil over -- it makes a stinky mess inside the stovetop (not as

stinky as my last homebrew boil over, tho\'). Remove from heat and cool to lukewarm. Mix a

spoon of the warm milk with a spoon of yogurt (can be store bought or starter from last

batch), and stir into warm milk well. Cover and place in oven (preheated to lowest warm

setting, then turned off). It takes about two hours for the yogurt to set. It seems to keep for

about two weeks in the fridge, but I usually eat it all long before then. This yogurt is thinner

than the sludgy stuff sold in the store, almost drinkably thin. It makes wonderful Lassi,

mixed with equal parts water and yogurt, flavored with a little sugar and rose water.

Excellent for cooling off the tongue if you stubbed your toe with the c

hile powder.