Plain Yogurt

• 2 quarts milk, skim
• 2 teaspoons crystallized ginger (candied)
• 1 cup milk, skim, (non fat) powder
• 1 x pint or quart jars with lids

1. Warm milk to 115 degrees.
2. Stir in powdered milk if you're using it.
3. Place two teaspoons of yogurt culture into a small dish and stir in a small amount of the warm milk, stirring well to remove any lumps.
4. Add the warmed milk, mix well and pour into jars to incubate.
5. Store in a warm place (90 to 100 degrees) for six to eight hours.
6. Refrigerate when thick.

milk, ginger, milk, lids

Taken from recipeland.com/recipe/v/plain-yogurt-1172 (may not work)