| http://www.w3.org/ns/prov#value | - Basically, take the best quality milk you can get, warm it up to about 140F (some bring it to a boil, i don't), and then let it cool to 115-118F. add powdered milk to increase the protein (thicker yogurt) and a tablespoon of a yogurt you like that has live cultures in it (non-pasteurized). mix well, then poor into mason jars or other clean containers and incubate 4-12h (depending how how thick and
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