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Bring
milk to a boil; reduce to lower heat for 20 minutes. Pour into
another bowl, let cool to 115°F. Stir in the 2 tbls curd plain
yogurt. Cover for 6-7 hours, then refrigerate for 24 hours.
For sour yogard, let
cool to
125°F and then add 2
tbls curd plain yogard.
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