Yogurt

4 cups milk, whole or low fat
1/2 cup plain yogurt
1 cup instant nonfat dry milk

Heat regular milk to 180 degrees F, using a candy thermometer. When the milk has reached the correct temperature, remove it from the heat and stir in the dry milk. Cool milk to between 105 degrees F and 110 degrees F and stir in the plain yogurt. Pour the mixture into sterilized glass jar. Incubate yogurt for 4 to 8 hours by using one of the following methods. Depending on the method used, check a few times during the incubation period to see if the mixture has reached the consistency of custard. When it has, the yogurt is ready to refrigerate. Yogurt will keep for 2 to 4 weeks in the refrigerator.

To flavor yogurt, add a teaspoon of honey or a tablespoon of fruit preserves.You can also add cinnamon and any other spices and flavors that you like.

Incubation Methods:
Pour yogurt into containers that come with your commercial yogurt maker and follow the manufacturer's instructions.

Place jars and a thermometer in an insulated picnic cooler. Cover carefully with a towel, and close the cooler. Check only once or twice, and add a jar of warm water if the temperature goes down.

Place the jars, covered with a towel, in a 100 degrees F oven.

Place the jars, covered, on a rack in an electric frying pan. Pour in an inch or two of warm water, set the thermostat to 100 degrees F and cover the pan.