The first time you make yogurt, you must add plain commercial yogurt. After that, you can save a little of the homemade yogurt each time for the next recipe.3 3/4 cups milk (almost one quart)
1/2 cup powdered milk
1/4 cup plain yogurt
1 quart microwaveable measuring cup or bowlThermometer
Small ice chest
small jars or plastic containers
Pour milk into quart measuring cup. Microwave milk on high 10 minutes.
Remove, whisk in dry milk, and measure temperature. Return to microwave for 3 minutes. Measure temperature again. Microwave in 3-minute intervals until milk reaches 180 degrees but does not boil. (Microwaves are different, but mine is at 180 after the first 3 minute interval.)
Let milk cool 30-40 minutes or until temperature is below 115. Half-fill a small ice chest with hot tap water (115 degrees or less.)
Whisk the plain yogurt into milk mixture.
Pour into containers. (I use 2 wide-mouth pint jars or 4 wide-mouth cup jars.) Screw on the lids and place into the small ice chest. Check temperature again after two hours, adding more hot water as needed to maintain 90-110 degrees. After about four hours, the yogurt should be firm (if it isn’t, return to warm ice chest another couple hours.) When yogurt is firm, open jars, pour off any excess whey, if desired (mine never has more than a few drops). Refrigerate.
I like to make individual size yogurts by storing in 1-cup wide-mouth jars with a couple tablespoons honey, maple syrup, fruit syrups, jam and/or sweetened fruit in the bottom. Leave a half-inch or more headspace in the jar for granola or nuts on top. This recipe makes 4-5 yogurts with extra yogurt left to start the next batch.