4 cups fat free milk
½ cup instant nonfat dry milk powder
½ cup plain nonfat yogurt with active cultures
1. In a saucepan, combine milk and dry milk, heat over medium heat, stirring frequently to just below the boiling point. Remove milk from heat and allow to cool until lukewarm (between 100° and 110°). To cool quickly, place the saucepan into the refrigerator, stirring occasionally to cool evenly. This takes about 20 minutes.
2. Add plain yogurt to one cup of warm milk, stirring gently to blend. Gently stir yogurt/milk mixture into remaining warmed milk.
3. Use a yogurt maker to incubate the yogurt or place in oven warmed to 110°. Turn oven off and leave yogurt in closed oven overnight.
4. Refrigerate until well cooled.
5. Place strainer lined with cheesecloth (or a large coffee filter) into a bowl. Pour chilled yogurt into strainer. Cover tightly and return to refrigerator. Let drain for 8-24 hours. Liquid may be added to soups, oatmeal or other foods to increase the protein content.
6. Add fruit to yogurt or use yogurt for other foods like Creamy Mexican Salsa Dip.