Homemade Yogurt

1. 1

   In microwavable bowl (4 cup Pyrex measuring cup is good), mix milk, instant dry milk and water.

2. 2

   Place in microwave, insert meat probe and bring temperature to 180u00b0.

3. 3

   (If you don't have microwave, you can heat milk in heavy saucepan until just beginning to simmer.)

4. 4

   Remove from oven, cover and let cool to lukewarm.

5. 5

   Add commercial yogurt or some from a previous batch as starter.

6. 6

   (Note:

7. 7

   Commercial yogurt must have live cultures.) Pour into cups (half-pint Mason jars are good).

8. 8

   Set in small styrofoam cooler or insulated box, along with a quart jar of boiling water.

* Per serving · 4 servings · Values may vary.

No additional tips available.