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)