2 tbs. sugar or to taste
1 tbs. instant coffee
1-3 c. water
5 tbs. unflavored yogurt or 1 tbs. of culture
1 qt. Milk
Heat the milk until it boils (180°F), or as you bubbling on the side of the saucepan. Remove the saucepan from heat and allow the milk to cool to lukewarm (110°F). To accelerate the cooling down, place the saucepan in cold water. Dissolve the sugar and coffee with the milk. Beat together the culture and milk until smooth. Divide the mixture between the seven jars. Place the jars – without the white lids – in the yogurt maker. Cover the yogurt maker with its clear cover. Turn machine on.