When I was coming to Christ, I thought I was doing it all myself, and though I sought the Lord earnestly, I had no idea the Lord was seeking me. I do not think the young convert is at first aware of this… One week-night, ... the thought struck me, "How did you come to be a Christian?" I sought the Lord. "But how did you come to seek the Lord?" The truth flashed across my mind in a moment – I should not have sought Him unless there had been some previous influence in my mind to make me seek Him. I prayed, thought I, but then I asked myself, How came I to pray? I was induced to pray by reading the Scriptures. How came I to read the Scriptures? I did read them, but what led me to do so? Then, in a moment, I saw that God was at the bottom of it all, and that He was the Author of my faith, and so the whole doctrine of grace opened up to me, and from that doctrine I have not departed to this day, and I desire to make this my constant confession, "I ascribe my change wholly to God"

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

1	qt	Skim milk
3/4	c	Non-fat instant milk powder
2	tb	(Heaping) plain yogart(Must have live and active cultures)

INSTRUCTIONS

In a medium saucepan, heat milk to 180&deg;. Place lid on saucepan and let
rest=0Afor 10 minutes. Remove lid and when temperature gets to 150, whisk
in instant=0Amilk powder. Pour into a glass jar( I use a wide-mouth canning
jar). When=0Atemperature reaches 130, add 2 Tbsp. yogart. DO NOT STIR! Wrap
in a large=0Akitchen towel and place in cooler, undisturbed for 9-24 hours.
( I use an=0Ainsulated lunch bag) Refrigerate for at least 6 hours. The
mixture is very=0Arich and thick but very TART! You can add honey or fresh
fruit, as desired. I have never tried it, but next time I am planning to
use vanilla beans and=0Ainfuse with the milk in the 1st step. How do you
think it will work. Please=0Adon't be intimidated by the directions, they
are easy, fast and a great=0Alearning project.
I love using homemade yogart in recipes like waffles, pancakes,
cornbread,=0Amuffins, cakes, and yeast breads.
Posted to EAT-LF Digest by MOMnAaron <MOMnAaron@aol.com> on Mar 16, 1998

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