Homemade Thick or Greek-Style Yogurt

• 8 cups milk (1/2 gallon- preferably at least 1%)
• 1 12 cups non-fat powdered milk (1 for 2% or fattier, 1 1/2 for 1%)
• 1 cup yogurt starter, preferably Greek (Yogurt starter is yogurt with active cultures, either from a previous yogurt session or store-bought)

1. Equipment: Large pot, Whisk or stirring utensil, Thick towel, Heating pad, 9- 1 cup (8oz) containers, Ladle, instant read thermometer (or reg Therm if you don't have instant).
2. In large pot, heat milk over medium-high to high heat.
3. When it is starting to get pretty warm, watch carefully.
4. Bring just to a boil (milk boils over QUICKLY), then remove from heat.
5. Let cool to about 115 degrees F (optimum yogurt "working" temperature is between 108 and 112 deg F).
6. The cooling usually takes about 45 min-1 hr at my house (usually between 65 and 75 deg F).
7. Whisk in yogurt starter.
8. Ladle into 1 cup containers.
9. Place containers on heating pad, set at high heat (for my heating pad).
10. Cover containers with thick towel.
11. Let sit on heating pad for 6-8 hrs or until thick.
12. You can leave it longer to thicken more if desired, but it might become a little more bitter.
13. Refrigerate about 8 hours.
14. When serving, add fixings if desired (e.g.
15. jam, dried fruit, granola, honey) or eat it plain.
16. Set aside 1 cup container of yogurt for next batch of yogurt.

milk, nonfat, yogurt starter

Taken from www.food.com/recipe/homemade-thick-or-greek-style-yogurt-473412 (may not work)