Yield: 4 Servings
|1 quart||Milk -- low fat|
|2 tablespoons||Nonfat dry milk powder|
|2 tablespoons||Yogurt Starter OR -- dry|
|Plain yogurt -- room temp|
Combine milk and nonfat dry milk in a large deep bowl. Heat 12 minutes at FULL POWER or to boiling. Cool to 115F; monitor temperature with a microwave thermometer. Combine starter with about ½ cup cooled milk; mix lightly until smooth. Add milk mixture to remaining milk, mixing until well blended. Pour into warmed, large deep bowl. Place temperature probe into milk; cover with plastic wrap. Insert probe into oven. To incubate, heat to 113F on FULL POWER; hold at that temperature 3½ to 5 ½ hours. (Reset timer as needed) Chill. Yogurt will continue to thicken as it chills. Makes about 4 cups. NOTE: Drain liquid from yogurt after chilled. Yogurt will become thin if liquid is stirred in.
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