Homemade Yogurt

• 2-1/8 ounces, weight Nonfat Powdered Milk Or Regular Milk Powdered
• 2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Hot Water
• 2 Tablespoons Yogurt
• 1 ounces, weight Sugar
• 1 teaspoon Vanilla Extract

1. In a large saucepan combine the hot water and dry milk powder. Stir it very well, for a few minutes (all of the dry milk should be dissolved.) Heat the milk over medium low heat in saucepan until it begins to boil, temperature between 180 to 185F. If necessary use a thermometer.
2. Remove milk from heat and allow to cool to a temperature between 110 to 115F. If necessary use a thermometer.
3. Add 2 tablespoon yogurt, sugar and vanilla, stir well.
4. Transfer the yogurt mixture to a new, clean glass pot and cover the pot with plastic wrap and a thick blanket. (If weather is too cool).
5. Place outside overnight or for 10- 12 hours. (At this point, the yogurt will be done).
6. The temperature in Sri Lanka every day is between 28C and 32C. If your temperature is a lot hotter or colder than this, you can also prepare this dish in the oven.
7. For oven prep, preheat the oven to 110-115 F and then turn it off but turn on oven light. Place yogurt mixture in oven on upper rack. Close the door and leave it there with the oven light on. Yogurt will be done in 4-6 hours.
8. When it is done refrigerate it for 3 -5 hours for best results.
9. Serve and enjoy.

milk, water, yogurt, weight sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/homemade-yogurt-3/ (may not work)