Homemade Yogurt Without a Yogurt Maker

Heat the milk and powdered milk in a saucepan until it reaches 180ºF (this is necessary to kill any bacteria that might compete with the yogurt starter). Let the milk cool to 115ºF. If you are in a hurry, you can place the saucepan in a larger pan of ice water. When the milk has cooled, put your starter yogurt in a small bowl and ladle in a small amount of warm milk just to slowly heat the yogurt. Whisk yogurt milk mixture together and return to the pan with the rest of the milk. Mix and pour into a quart size canning jar.

Put the lid on and place on a towel-covered heating pad. Wrap the yogurt jar with a kitchen towel and cover the whole thing with a stock pot for insulation. Turn the heating pad on (low or medium normally work for me), and let sit for 8-10 hours. Refrigerate.