1/2 gal. whole milk
1/2 cup plain yogurt (starter) -make sure plain yogurt container states live culture
1/2 pint heavy cream
1 cup pureed fresh strawberries
Pour the milk into a saucepan and bring to a boil, be sure to stir constantly. When milk comes to a boil, add 1/2 pint of heavy cream, and pour
into an earthen bowl or Pyrex dish. When the milk and cream mix has become lukewarm, stir the starter (the commercial yogurt) and dilute
it with some of the lukewarm milk mix until it is smooth. Pour the mixture of diluted starter into lukewarm milk/cream mix and stir.
Wrap the warm milk (with yogurt starter), and leave it in a warm place*, undisturbed, for at least 8 to 10 hours.
Yogurt should be set by then. Stir in pureed strawberries and place pot in refrigerator until cold, and ready to serve.
*TIPS FOR KEEPING YOGURT WARM
Put the quart jar into an airtight picnic cooler with a couple jars of hot water, then close the cooler tightly. Put the quart jar of yogurt mixture into a gas oven with a pilot light.
Put the mixture into a thermos bottle. Wrap the jar of yogurt in a blanket.