3 3/4 c tap H2O (if you have hard or chlorinated water try to filter it if possible)
1 2/3 c dry instant dry milk
2-4 tablespoons plain yogurt
1)Combine H2O & dry milk in a double boiler. Heat to 180. Cool to 110.
2)Put yogurt in a wide mouth canning jar (or similar glass container). Pour about 1/3 of 110 milk into jar over yogurt & stir with a wire whisk or fork. Pour in remaining milk & stir again. Lit & shake gently to ensure mixture.
3)Either place in a pre-heated oven at 100 or set on a heating pad on low. Cover pad w/towel, place yogurt jar on top, place a large post upside down over jar. Blanket everything to hold in the warmth.
4)Yogurt should rest undisturbed until it's done inclubating. Will be done when it's thick (in my experience this take AT LEAST 8 hrs, so plan to do this on a day when you'll be home all day long to "babysit" it if you're using the heating pad method.) Keeps about 1 wk.
Here's the recipe I use...(m)