|Non fat dry milk||1 1⁄3 Cup (21.33 tbs)|
|Whole milk/2% milk||1 Cup (16 tbs)|
|Evaporated milk||5 1⁄3 Ounce (1 Can)|
|Plain yogurt||1⁄3 Cup (5.33 tbs)|
In 4-cup glass measure combine dry milk and enough water to make 2 cups milk.
Stir to dissolve dry milk.
Pour into 2-quart glass casserole and stir in whole milk.
Insert temperature probe in center of mixture.
Cook on HI (max. power) with probe set at 190°.
(If you do not use probe; cook for 8 minutes.) Remove from oven, stir in evaporated milk.
Cool mixture to 115°.
Blend a small amount of milk mixture into yogurt, then stir yogurt into milk.
Insert probe into center of mixture.
Cover with plastic wrap.
Cook on 30 (defrost) at 115°.
If possible, leave yogurt in oven during 3 hours setting time.
Check every hour to insure that temperature of yogurt stays in 110° to 115° range.
By setting "cook control" at 30 (defrost) and "temperature control" at 115°, the display window will record the temperature.
The oven will automatically continue to bring temperature back up to 115° when you reset it every hour.
(If you cannot leave the mixture in the oven, place it in a warm place out of drafts and check temperature with regular thermometer periodically, not allowing the temperature to go below 110°.
When the temperature goes below 110°, return the yogurt to microwave oven, insert probe set at 115° at 30 (defrost).
Continue procedure until 3 hours setting time has been reached.) After 3 hours setting time, stir until smooth and chill, covered, in refrigerator.
Yogurt may be stored in small containers, as is, or after flavoring.