Homemade Yogurt

1. Pour the milk into a 6-cup or larger Pyrex measuring cup. You will need a container large enough to allow the milk to bubble up a bit (but not boil) in the microwave. Whisk in the milk powder until smooth. The idea is to blend in the powdered milk without creating too many air bubbles, so don’t be overzealous about whisking. Heat for 7 minutes in the microwave, or until the milk reaches a temperature of 180°F. You can also do this on top of the stove over low heat, but check and stir often to prevent scorching.

2. Pour the heated milk into a bowl to cool, or leave it in the Pyrex (hint: it will take longer to cool in a hot saucepan).

3. When the temperature cools to 110-114°F, stir in the yogurt.

4. Strain the milk into a clean jar, spoon the bubbles off the top if there are any, cover the jar with plastic or a lid, and keep it warm for 6 to 8 hours, until set (see note below). Refrigerate for several hours or overnight before consuming.

Note:
Wrap in several tea towels, place in a warm place (no lower than 90°F or higher than 118°F) like on top of a heating pad insulated by a thick layer of dish towels, or a turned-off oven with a pilot light. You can also purchase a yogurt maker, which does the same thing.