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1
Combine the milk with the powdered milk and place in a medium saucepan.
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2
You could add 1/3 C sugar and 1 T vanilla extract at this point for vanilla yogurt.
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3
Heat the milk mixture to 180 degrees or until small bubbles form on the side of the pan and the milk begins to rise up (about 5 minutes.)
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4
Pour the scalded milk into a pitcher and allow to cool to 100 degrees (about 50 minutes).
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5
About half way through the cooling time, remove your yogurt from the refrigerator and allow to set out or it will shock the starter.
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6
When the milk mixture has cooled to 100 degrees, stir in the yogurt starter.
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7
Pour the yogurt into 4 pint jars and cover with lids.
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8
Wrap the jars in a warm towel or blanket and place in your hay box or styrofoam cooler.
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9
The jars should be snug without any room for air to move around inside the hay box.
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10
Cover the hay box or styrofoam box with the lid.
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11
Let the yogurt incubate in the box for 9 hours.
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12
Remove the jars from the hay box and place in the refrigerator for up to 3 weeks.
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13
Note: You can add a couple of tablespoons of your favorite fruit jam in the bottom of the glass jars before pouring the unset yogurt mixture into the jars.
