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Author Notes: This is the traditional method of my family from India. —savitha
- 1/2 gallon skim milk
- 2 tablespoons good quality yogurt
- Boil milk in a large vessel that can accommodate overflow (just in case).
- Allow it to cool completely. It won't sour if just left out for a few hours. Just leave it, run errands, have dinner, etc. until it cools completely. If it doesn't cool completely, the yogurt will be sour.
- Take two tablespoons of good, regular, non-Greek yogurt, and mix it with the boiled milk until completely diluted.
- Pour into small glass containers, or into a large pyrex (can be scooped out for smaller portions).
- Place in oven at 100 degrees for 4 hours or overnight until set.
We're obsessed with savory yogurt
Savory yogurt is whey cool.
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How to make bouillabaisse.
Just shrub it off.