Yogurt, Homemade
By: Lillian Markov
Published: Sunday, February 14, 2010 - 11:02am

Ingredients




1 quart milk
cup nonfat dry milk powder
2 tablespoons yogurt
fruit optional

Preparation

1 Heat 1 quart (4c.) milk to 170-180 degrees. Remove from heat, cover and let sit 10 min. Remove cover and when temperature drops to 150 degrees, add 3/4 c. instant nonfat dry milk (there may be a healthier alternative.) 2 Mix until well blended. Pour milk in a 1 qt. glass container (mayo jars work great). When temperature drops to 130 degrees, add 2 heaping T. yogurt. Do not stir. Cover tightly and wrap with a large towel. Or, what I do is put the container in a small covered drink cooler, and then you won't need the towel. Let sit undisturbed and in a draft-free area for 9 or more hours (up to 24 hours). Refrigerate for at least 6 hours. 3 Add fruit (if desired) when completely done. It is quite tart if you don't add any fruit, but we like it that way. 4 NOTES :This recipe is so easy, my 4-yr old insists on helping me! ;o)