| 1 | : sugar or honey, -- to : sweeten 1 pt raspberries, -- for serving there are several yogurt-making devices, but you can easily make it at home in a large thermos bottle using a candy thermometer. |
| 2 | Sterilize all equipment in boiling water before using. |
| 3 | Bring milk to a boil, then cool to 100 °F. |
| 4 | In a small bowl blend yogurt with ?cup of warm milk. |
| 5 | Whisk it back into warm milk. |
| 6 | Pour into a pre-warmed thermos, seal, and set aside in a warm place for 7 hours. |
| 7 | Turn yogurt out into a bowl set in a bowl of ice water, stirring to quicken cooling. |
| 8 | Cover and refrigerate for 4 hours, or until thickened. |
| 9 | Sweeten to taste, if desired, and serve with raspberries. |
| 10 | Yogurt will keep for 4 to 5 days, covered and refrigerated. |
| 11 | Yield: about 1 quar recipe by : essence of emeril sho |
