Homemade Plain Yogurt

Ever since I purchased my blender and have been making smoothies regularly I wanted to make sure I was including fresh and healthy ingredients.  A lady at the beauty shop mentioned that she teaches a yogurt making class.  I thought who needs a class, I can find the information that I need online or in one of my cookbooks.  My go-to cookbook, "How To Cook Everything" of course, had the recipe included.

I have tweaked the recipe a little based on information that I found online.  It doesn't take much effort to make it, just some time.

3 3/4 cups milk (I used 1%) (Mark's recipe calls for 4 cups)
1 cup dried milk (Mark's recipe does not call for this at all - I added it to up the protein content and to make it thicker)
1/2 cup natural plain yogurt ("with active cultures")

Place milk and dried milk in sauce pan, heat to 180-185° but do not boil; turn off the heat and allow to cool to 110-115°, this takes about a half hour. 

Whisk milk and yogurt together.  Pour into a pre-warmed bowl.  You want to keep this mixture around 100° for the next 6-12 hours, I have used the proof feature in my oven and have tried using my slow cooker.  You have to turn the slow cooker on and off periodically so it doesn't overheat the milk mixture.  I have also seen that you can use a heating pad and a towel or blanket, or a warmed thermos wrapped in a towel.  It is not necessary to purchase a yogurt maker, you have other options.

After 6 hours check to see if the milk has turned to yogurt, if not, keep warm and check in another 6 hours.  Refrigerate for up to one week.  Use as a substitute for sour cream, or replace half of the mayonnaise that you would normally use with the plain yogurt. 

No thickeners, or mystery ingredients.  Good luck and healthy eating.