2 to 3 tablespoons prepared yogurt
1 quart skimmed or whole milk
1/2 cup instant nonfat dry milk
1. Allow yogurt to reach room temperature.
2. Bring milk to scalding, then cool to 110° to 115°F. Add dry milk and mix.
3. Dilute yogurt with1/2 cup of the milk; mix with the milk. Pour into a bowl.
4. Cover. Wrap with large towel. Set in a warm place 6 to 8 hours (an oven with a pilot light is a good place). When semisolid, store in refrigerator.
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.