Basic yogurt recipe

            4 cups of milk (whole, 2%, 1% or skim)
            1/2 cup instant non-fat dry milk powder
            1/2 cup plain yogurt

      Combine milk and dry milk in a saucepan. Heat to just below boiling, stirring frequently. Remove from heat and allow to cool until lukewarm (100-110*F on a candy thermometer), stirring occasionally. This can be done more quickly by putting the saucepan in the refrigerator or sink of cold water.

      Add the yogurt to the milk mixture, stirring gently to blend. Do not beat or whip. Pour the mixture into the yogurt maker, following the manufacturer's instructions for use.  Allow to set for 4-10 hours, depending on desired thickness. Yogurt that sets longer tends to be firmer and more tart.

        For even thicker yogurt, strain it through a cheesecloth set on top of a mesh strainer.

        Add honey, unsweetened fruit jams, granola, nuts or seeds to taste.