1 qt Non-fat milk
1/4 c  Plain yogurt at room temp

berries in season

(to provide live cultures-make sure the yogurt says so, or you can buy live
yogurt cultures from any health food store)

Heat milk to just below boiling (120 degrees) using a candy thermometer.

Allow milk to cool till tepid (90 degrees). Stir in yogurt. Mix till
blended with milk. Turn into glass bowl or 4 containers with fresh
berries. Cover and keep barely lukewarm. Let container stand undisturbed.

Remove when curd has formed. Store in fridge. (in my yogurt maker, it
takes about 8 – 10 hours)