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MAKES 1 QUART
- 4 cups milk
- 1 tbsp. plain full-fat yogurt
1. Bring milk to a boil in a 2-qt. saucepan; transfer to a 1-qt. heatproof glass bowl or plastic container. Allow to sit until an instant-read thermometer inserted into the milk reads 90°, which could take up to an hour depending on the ambient temperature in your kitchen.
2. Heat oven to 200°. Stir in yogurt and cover tightly with plastic wrap or a lid. Wrap in a large, thick dish towel and fasten with rubber bands or string; transfer to oven and immediately turn off the heat. Let the yogurt sit until slightly thickened, 12–24 hours. (The longer the yogurt sits, the more sour it will become.) Remove the towel and chill yogurt 1 hour before serving with fresh berries, if you like.