Perfect Plain Low-Fat Yogurt

1. 1

   Heat milk to scalding point (170F; 77C) in saucepan over low heat, stirring frequently.

2. 2

   Whisk in skim milk powder, if using.

3. 3

   Remove from heat, and let cool 30 minutes to 1 hour, or until milk temperature reaches 110 to 120F (44 to 49C) on instant-read thermometer, stirring once or twice.

4. 4

   Whisk together yogurt and 1/2 cup cooled milk in bowl.

5. 5

   Whisk this mixture into remaining cooled milk.

6. 6

   Pour into clean container(s), secure lid(s), and place in yogurt maker.

7. 7

   Set timer for 8 to 10 hours.

8. 8

   (The longer yogurt ferments, the firmer its texture and tangier its flavor.)

9. 9

   Check 1 container after 8 hours; if yogurt has reached desired tartness and texture, remove cups from yogurt maker, and refrigerate.

10. 10

    If not, replace test cup, and continue to ferment 1 to 2 hours more.

11. 11

    Chill completely before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.