Yogurt - cooking recipe

Ingredients

1 qt. milk (low-fat if preferred)
1/2 small can condensed milk
1/2 small carton good quality commercial yogurt (Dannon or yogurt-starter from health food store)

Preparation

Heat milk to boiling point, at least 160\u00b0.
Add the condensed milk and cool the mixture to approximately 110\u00b0.
The secret is not more than 115\u00b0, or it will kill the culture.
You can test by putting your hand on bottom of pan.
If warm to touch, but not uncomfortable, it's okay.
Beat the yogurt; add a little milk and mix; then add it to the cooled milk.
Strain; pour into clean pint jars.
Immerse jars in pot of hot water (again, about 115\u00b0, no hotter).
Put lid on pot and stick it in oven for about 2 1/2 hours.
Do not have heat on in oven, although it could be slightly warmed while making the mixture, but be sure it is turned off. Refrigerate.
Beat with a fork slightly to make creamy before eating.