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- 1). Heat 4 cups of milk and 1/2 cup of nonfat dry milk in a heavy saucepan over medium heat. Place a thermometer in the pan and stir the mixture slowly and consistently until it reaches 185 degrees Fahrenheit.
- 2). Remove the pan from the heat. Cool the mixture until the thermometer reaches 110 to 115 degrees Fahrenheit.
- 3). Add 1/2 cup of store bought, plain yogurt with active cultures to the cooled milk mixture. Stir until the mixture is smooth. The store bought yogurt acts as the starter for the new batch. Once you have made your own yogurt, you can use that as the starter for future batches.
- 4). Pour the yogurt into a 1 quart heatproof container with a lid. Close the container and store at room temperature for 6 to 8 hours.
- 5). Refrigerate the yogurt and consume within two weeks.
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