|Milk||1 Quart (Raw Or Pasteurized And Homogenized Whole, Skim, Goat, Soy, Or Reconstituted Dry Milk Powder)|
|Non fat dry milk powder||1⁄2 Cup (8 tbs)|
|Plain yogurt/1/3 ounce dry bulgarian culture, approximately||2 Tablespoon (Homemade Or Store-Bought)|
1. Combine the liquid milk product with the extra 1/2 cup dry milk powder in a heavy saucepan. Heat until the mixture reaches 190 degrees. A thermometer is a great help in uniformly good-quality yogurt.
2. Cover the pan and allow the milk mixture to cool down to about 110 degrees or lukewarm.
3. Mix the plain yogurt or the culture with a little of the warm milk and add back to the bulk of the mixture. Mix well.
4. Pour into a warm, sterilized quart jar with a wide mouth.