Preparation

• Affix a thermometer to the side of a medium Dutch oven or other heavy-duty pot. Heat the milk over medium-low heat to 195°F, stirring occasionally. Remove the pot from the heat and wait until the temperature drops to 110°F, stirring frequently to help the temperature drop quickly and to prevent a skin from forming on top. Remove the thermometer, then whisk the yogurt into the milk until well combined. Position a rack in the center of the oven. Cover the pot, drape a kitchen towel over the pot, and transfer to the oven. Turn the oven light on, and let sit undisturbed for 8 hours or up to overnight.
• 把锅从烤箱,和转移refrigerator. Leave the yogurt in the refrigerator for 5 hours or up to overnight. You can eat the yogurt like this (it will be good refrigerated for up to 10 days) or make Greek-style yogurt. For Greek style, place a cheesecloth-lined mesh strainer over a bowl. Without scraping the bottom of the pan, transfer the yogurt to the strainer, and let it drain, refrigerated, for 2-1/2 to 3 hours. Discard orreserve the whey for another use. Store the yogurt in the refrigerator in a large resealable container for up to 5 days. Whisk before serving.
• To assemble the dessert, set out 8 shallow bowls, and dollop 1/2 cup of the yogurt into each. Divide the berries among the bowls, and top with a drizzle of honey.