Since I like and value you, my readers, I think it's fitting that I share my recipe with you and encourage you to make some for your self. It's healthy, tasty, and easy. You just need a candy thermometer, a good sauce pan, an oven that can maintain a temperature of 100 degrees, and the following ingredients:
4 cups of fresh milk
1/3 cup powdered milk
1 tablespoon cornstarch.
Mix together in a heavy sauce pan with a wire whisk.
Turn the burner to low-medium low and let the milk slowly rise in temperature up to 170 degrees, but DO NOT let the milk come to a boil. Stir occasionally to prevent a film sticking to the bottom of the pan.
When the milk mixture reaches 170, remove from heat and stir in:
1/2 cup honey
1/2 teaspoon vanilla
Let the mixture cool down to between 130 and 120 degrees and add:
1 teaspoon instant pectin (for making freezer jams)
2 tablespoons sugar
(mix the two above ingredients together first to aid in the distribution of the pectin).
When the mixture reaches a temperature between 112 and 108, add:
1/2 cup of yogurt starter. (Use plain or vanilla. You can reserve a 1/2 cup from your previous batch of yogurt).
Mix well with wire whisk. Strain and pour into containers. I like to use Pyrex bowls that come with lids, but I have found that used yogurt containers work, as long as they have snap on lids.
Refrigerate and enjoy.