Those of us lucky enough to taste Angel’s yogurt, were left wanting for more. Fortunately, she’s willing to share her recipe.

– 4 cups milk1/3 cup powdered milk (not essential but makes it thicker)
– 1/2 cup plain yogurt with live culture
– 1/3 cup maple syrup

1. Mix milk and powdered milk Heat over low flame to 158 degrees sirring frequently Cool to 110 (I set the pan into a large bowl of cool water to speed cooling)
2. Mix in live culture yogurt and maple syrup
3. Pour into glass canning jars and lid them (fresh lids are not needed because you do not need it to seal)

Here is the tricky part: keep at 95-110 degrees undisturbed for 6-10 hrs I use a gas stove with a pilot light that stays at about 90 degrees, and have found that by turning it on to 200 for about a minute every few hours I can maintain a temperature within this range