Note: The original instructions call for heating your milk in a double broiler. I found that method tedious so I went with option 2 - which is adding powdered milk to your regular milk vs. heating.

Take your starter yogurt from the refrigerator to get closer to room temperature.

Measure out your 5 C of milk and add 7 T of powdered milk.

Add starter yogurt.

Wisk together and mix well.

Pour mixture into yogurt maker containers and let develop for 12-24 hours.

I used skim milk and it took 12 hours to thicken up. The longer you let it develop, the more tart it will be so this will take some experimenting to get it how you like it.

Once thickened, store in the refrigerator.

Use fresh fruit or honey, homemade jam, etc and eat as is or use in recipes.

Save out a 1/2 C to use for your next batch.