To make Basic Yogurt:

1. Mix:
   • 2 c. warm water
   • 2½ c. non-instant dry milk powder
2. Add plain yogurt with active culture:
   • ½ c. plain yogurt

   (Or purchase packets of yogurt starter culture from a health food store or dairy supplier. Keep all dairy cultures in the freezer. For this recipe, use two 5 g. packets of starter culture.)
   IMPORTANT NOTE: Don’t whisk the mixture once you add the culture or the yogurt will become stringy and inedible.

3. Add:
   • 5 c. warm water.
4. Pour into containers and cover with lids. (Use a yogurt maker or canning jars.)
5. Keep the containers in the ideal temperature range for 6 to 24 hours. (The time will depend on the strength of the culture and the size of the jars.) Choose one of the following methods:
   1. Place the containers into a yogurt maker that maintains the ideal temperature and set it for 6 hours. Rotate the placement of the containers after 3 hours.
   2. Place the canning jars into a pan or insulated cooler, surround the jars with warm water, and cover. Replace the water regularly to maintain a temperature between 100°F and 120°F. (In the summer, place the pan in the sun. In the winter, wrap a heating pad around the pan.)
   3. Place the canning jars onto the rack in an electric roaster, surround the jars with water, and cover. Set the temperature below the lowest marking on the knob, and measure with a thermometer regularly until you can adjust the knob for the ideal temperature. A standard roaster can hold 12 pint jars, but the more jars, the longer the culturing time.
6. Reserve ½ c. unflavored yogurt to use as a starter next time.
   Makes approx. 10 cups.