Makes 1 quart/ 0.9 liters INGREDIENTS 1 quart (0.9 liters) pasteurized whole milk* 1 tablespoon (15 ml) inulin powder 3 tablespoons (45 ml) prepared ‘starter’ yogurt (from your last batch or store-bought live culture yogurt) *Use a container of fresh, pasteurized, newly-opened milk to obviate the need to pre-scald the milk to kill other potentially…