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Ingredients
Method
Nutrition
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Step 1
Pour the milk into a large pot and slowly heat it to 180°F, stirring occasionally so it doesn’t scorch. Remove from the heat and let it cool to 110–115°F.
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For
8
M
I
1/2
gallon
Whole milk, 8 cups
2
tbsp
Plain yogurt, with live active cultures (store-bought or from a previous homemade batch)
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Per Serving
Calories
2400kcal
Fat
128g
Saturates
72g
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