1 quart 2% milk
1/4 cup instant nonfat dry-milk
2 tablespoons low-fat natural yogurt
1. Mix milk and dry-milk solids in a medium saucepan. Heat to scalding (150°F); cool to 110°F. Stir in yogurt.
2. Transfer mixture to a glass or crockery bowl. Cover with plastic wrap; wrap bowl securely in a heavy bath towel. Set in warm place (100° to 125°F) • for 4 to 6 hours, until yogurt has formed.
3. Place several layers of paper toweling directly on yogurt; refrigerate covered until cold.
ABOUT 1 QUART
* A gas oven with a pilot light will be about 125°F; however, use an oven thermometer, as temperature is very important. Turn an electric oven to as warm a-setting as necessary to maintain temperature. Excess liquid and a coarse texture will result if temperature is too high. Liquid can be drained with a nylon baster. Blend yogurt in a food processor or blender to restore texture.
Note: This recipe can be made using skim or reconstituted dry milk, although the product will not be as rich. Purchased low-fat natural yogurt can be substituted in any recipe.