|Plain yogurt||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Low fat milk/Nonfat milk||2 Cup (32 tbs)|
|Non instant nonfat dry milk/1 1/3 cups instant nonfat dry milk||3⁄4 Cup (12 tbs)|
Place yogurt in a small bowl and set it in a pan of warm water (about 115CF); stir occasionally.
Meanwhile, set up your yogurt culture system.
Place fluid milk in a pan over medium heat and warm to 185°F.
Or pour into a glass bowl and heat to 185°F in a microwave oven on HIGH (100%).
Let cool slightly; discard scum from top of milk.
While milk cools, pour 1/2 cup hot water into a blender container.
Add dry milk.
Whirl on low speed, scraping sides of container often, just until smooth but not foamy.
Measure; then add enough cold water to make 1 3/4 cups.
Add mixture to milk, then check temperature.
When liquid has cooled to 115°F, add a few spoonfuls to warm yogurt starter and mix until smooth.
Pour yogurt starter back into milk mixture; stir until smooth.
Skim off and discard any foam with a slotted spoon.
Pour milk mixture into preheated yogurt container.
Keep warm to culture.
When yogurt is set (usually in 3 1/2 to 5 hours), cover and refrigerate until cold.