Homemade Nonfat Yogurt

• 1 quart skim milk
• 1/4 to 1/2 cup noninstant nonfat dry milk (optional)
• 3 to 4 tablespoons plain yogurt with active cultures

1. In a pan, scald the milk but do not boil.
2. Cool it to lukewarm (105 to 115 degrees).
3. Add the dry milk to the lukewarm milk and mix well.
4. Thoroughly stir in the yogurt.
5. Place mixture in wide-mouth thermos bottles or in warmed quart jars or earthenware bowls.
6. Cover and place mixture in a warm oven, or near a pilot light at the top of a stove where it will stay at 90 to 115 degrees.
7. Leave for about six hours or until it is thick.
8. Do not disturb the yogurt while it incubates.
9. The longer it incubates the more tart it will be.
10. If the whey separates, just stir it back in.
11. Yogurt will keep for two weeks in the refrigerator.

milk, noninstant nonfat, active cultures

Taken from cooking.nytimes.com/recipes/4658 (may not work)