6 cups of 2% milk 1 cup powedered, nonfat dry milk 1 cup active culture yogurt, plain
Serves 12. Heat milk to 120* . Remove from heat. Add powdered milk and stir until dissolved. You need an insulated cooler I use an inexpensive styrofoam cooler. Fill the cooler up half way with water heated to between 135* and 115 *. Remove 1 cup of the heated milk and stir into it the 1 cup of yogurt. Stir the milk and yogurt mixture into the full pan of milk. Pour the milk into clean plastic or glass containers and seal with tight lids (I use quart jars because I know the lids are tight). Place the jars in the hot water. Cover the cooler. Maintain the heat no more than 130* and no less that 110*. I try to keep my temp between !20* and 115*. Keep the incubation going for 3 - 6 hours. Remove yogurt from the water bath and refrigerate.
Number of Servings: 13
Recipe submitted by SparkPeople user CLUTTERBUG51.