|Fresh whole milk||1 Quart|
|Dry milk powder||1⁄2 Cup (8 tbs)|
|Plain yogurt||3 Tablespoon (With Acidophilus Culture)|
1 quart fresh whole milk 1/2 cup dry milk powder (optional) 3 tablespoons plain yogurt with acidophilus culture Wash all utensils in hot soapy water; rinse in scalding water.
Scald milk in saucepan.
Cool to lukewarm.
Stir a small amount of the warm milk into dry milk; stir dry milk into warm milk.
Stir in yogurt.
Pour into clean glasses or jars; cover with plastic wrap.
Place in pan of 100 to 110-degree water.
Maintain temperature by placing pan in 100 to 110-degree oven or covering with towel and placing over pilot light on gas stovetop.
Let stand for 4 to 5 hours or until thickened.
Store in refrigerator.