Yogurt

• 1 quart/1,040 grams milk, whole, low fat, or nonfat
• 1/2 cup/40 grams nonfat dry milk
• 1/2 cup/113 grams whole-milk yogurt with active live cultures (we use Fage)

1. In a medium pot, combine the milk and milk powder.
2. Set over medium heat until the milk reaches 180F (82.2C).
3. Turn off the heat and let the milk cool to 110F (43.3C).
4. Put the yogurt in a bowl and stir one-third of the warm milk into the yogurt.
5. Pour the yogurt-milk mixture into the pot with the rest of the milk and stir to combine.
6. Transfer the mixture into yogurt-maker containers, put them in the yogurt maker, and let the yogurt develop for 9 hours.
7. Transfer the yogurt to the refrigerator and chill for at least 6 hours.
8. It will keep for up to 2 weeks in the refrigerator.
9. Reserve one container of yogurt to make the next batch.
10. This can be repeated 2 or 3 times, at which point the yogurt cultures begin to mutate and a fresh starter should be introduced.

nonfat dry milk, wholemilk

Taken from www.epicurious.com/recipes/food/views/yogurt-374172 (may not work)