Yogurt

Directions

1. 1
   Heat milk to boiling point, at least 160°.
2. 2
   Add the condensed milk and cool the mixture to approximately 110°.
3. 3
   The secret is not more than 115°, 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 115°, 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.