Homemade Yogurt

• 3 12 cups skim milk, may use any fat content milk
• 12 cup non-fat powdered milk
• 3 tablespoons low-fat plain yogurt, be sure to use a live culture and can also be any fat content
• 4 cups boiling water

1. Measure liquid milk into a medium saucepan.
2. Add powder milk and stir to thoroughly combine.
3. Heat over medium heat to just starting to boil and immediately remove from heat.
4. Allow to cool 15 - 20 minutes before inserting thermometer (to prevent the milk from boiling up) and cool to 115 - 120 degrees.
5. ( If the milk is to hot it will kill the live culture, if it's to cool it will not turn to yogurt.
6. ).
7. While milk is cooling add boiling water to a large, wide mouth thermos and allow to warm.
8. When milk is cooled to proper temperature wisk in the live yogurt.
9. Pour water from thermos, add milk mixture and place top on thermos.
10. Set in a warm place and DO NOT disturb for 5 to 8 hours.
11. ( I wrap mine in a clean towel and place on a heating pad.
12. ).
13. For less tart yogurt let sit for 5 hours (this is for me), for a more tart yogurt let sit for 2 or 3 more hours.
14. Longer time makes tangier yogurt.
15. This makes a nice thick, custard like yogurt.
16. Can be served or used plain or add your own sweetner, fruit or used in any recipe calling for yogurt.

milk, nonfat powdered milk, lowfat plain yogurt, boiling water

Taken from www.food.com/recipe/homemade-yogurt-288785 (may not work)