YOGHURT

Bring milk to a full boil, stirring occasionally with a wooden spoon. Be careful not to burn it. Remove from fire and place in refrigerator or sink with cold water to cool. When milk has cooled to a little warmer than normal body temperature, stir yoghurt until very smooth-no lumps-and add to the milk. Stir and mix thoroughly. The yoghurt tends to stay on the bottom of the pot, so carefully stir the bottom. On your stove, pile 4 burner rings one on top of another and make sure they are very steady. Turn on the pilot light to medium, or use the smallest flame in the ring, and place the covered pot of milk and yoghurt on the burners. Leave covered and maintain the temperature at approximately 110 F (use a cooking thermometer), only until the yoghurt thickens. Place the yoghurt in a convenient container in the refrigerator until thoroughly cool. Do not put it in the freezer. When it is cold, it is yoghurt.

Take out 1 pint and set it aside for use in starting the next batch. You should make yoghurt about twice a week to be sure the culture doesn't weaken. If one gallon is too much, then make 1/2 gallon and use 1/2 pint yoghurt for starter. Yoghurt should be stirred very well before it is offered, and sugar should be added to sweeten it. There are many prasadam recipes requiring yoghurt. Every month or so, or if the yoghurt starts turning out thin and watery, you should purchase fresh yoghurt at the store to use for starter.