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1
Heat oven to the lowest temperature. Mine goes as low as 170.
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2
Whisk in the milk the dry milk and gelatin if using.
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3
Heat milk in micro-wave safe glass or on the stove in stainless steel pan until temperature reaches 180 f. Any food thermometer will do. Basically you want bubbles around the edges, not boiling.
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4
Allow to cool to 110-115 f. This will take about an hour or more. Turn off oven.
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5
Remove about 2 cups from the bowl and stir in the yogurt.
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6
Stir the yogurt/milk mixture into the warm milk.
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7
Cover with a clean towel and put in the oven. Turn the oven light on.
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8
Let sit without stirring for 6-8 hours. I usually go to bed at this point.
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9
After 6-8 hours, remove from bowl and put into sterile containers and refrigerate for several hours until well set.
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10
To make Greek yogurt, after removing from the oven, place a strainer inside a large bowl. Line the strainer with cheesecloth or coffee filters. Pour the yogurt in, cover with plastic wrap and refrigerate. A couple times during the day, pour off the drained liquid. Once the yogurt has drained and achieved the thick consistency you desire, you can divvy it up into smaller containers or one larger one. Make sure it's covered tightly.
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11
Imperative that all your utensils and containers are scrupulously clean. When in doubt, run it all through the dishwasher before using.
