2 quarts milk - 2%
1 cup dried milk
6 Tbsp plain yogurt

1. Take the starter – 6 Tablespoons of plain yogurt – out of the refrigerator to warm. Add nonfat dry milk, which will thicken the yogurt and add more nutritional value.

1. Heat milk to 180° by putting it in a 2 quart glass measuring cup for 16 – 20 minutes in a microwave. (Measure the temperature with a thermometer and continue heating if necessary.)

1. Cool the milk to 110°.
• The best way to achieve this is with a cold water bath. This will quickly and evenly lower the temperature, and requires only occasional stirring.
• If cooling at room temperature or in the refrigerator, you must stir more frequently. Don't proceed until the milk is below 120°, and don't allow it to go below 90°. 110° is optimal.

1. To mix in the starter, remove 1 cup of the milk and add the existing yogurt to it a little at a time.  Mix well to ensure that the starter and milk are blended evenly and then mix it again with the cooled milk.

1. Pour the cooled milk into the batch jar (the inner container of the Yogourmet), cover with the lid, and then place the cover on the yogurt maker.

1. Add lukewarm water to and plug in the Yogourmet (you will see a red light indicating that it is functioning).  Incubate about 4 hours.

1. Refrigerate the yogurt for about 8 hours before serving. It will keep for 3 weeks.