The Very Best Yogurt
|Whole milk||1 Cup (16 tbs)|
|High quality commercial yogurt/Some you saved from your last batch||2 Tablespoon (This = Starter / Culture)|
|Warm water||1 Cup (16 tbs)|
|Non instant milk powder||1 Cup (16 tbs) (Instant Milk Powder DoesnﾒT Work)|
|Warm water||2 Cup (32 tbs)|
Put the whole milk (somehow a little bit of fat is necessary to make the yogurt "yog" well), the culture, and 1 cup warm water into your blender. Buzz until the mixture is smooth. Add the powdered milk, about 1/4 cup at a time, while the blender buzzes, and incorporate all of it. (If you don't have a blender or any electricity, shake all of the ingredients in a tightly covered jar, or whisk the powdered milk into the liquid in a large bowl.)
Add the 2 cups of warm water and blend, shake, or stir again.
Pour the mixture into small pyrex bowls, or into one large bowl or crock.
Keep the yogurt at 110°F until the culture has "yogged." This may take anywhere from 3 to 8 hours. You will find that yogurt gets there quicker in different types of weather.
When the yogurt is thick, refrigerate it. When it's cold, eat it plain or flavor it.