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alphabetjen-greek-yogurt

It was always made in a heavy metal pan with a close fitting lid, a portion of the last batch would be the starter for the next. I would heat the pan by standing it at the back of the range, not letting it get too hot, so I could still pick it up without a cloth on my hands. #ReadyNutrition

This article was originally published at Ready Nutrition™ on May 7th, 2014