Instructions: Pour milk into small saucepan and whisk in powdered milk and honey. Place over medium heat and bring to 120 degrees on an instant read thermometer.

Once milk has reached 120 degrees, pour into a cylindrical plastic container, reserving 1/2 cup. Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture.

Place container into a narrow wine bucket, lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours making sure the temperature stays as close to 115 degrees as possible.

After fermentation is complete place into the refrigerator overnight.

This recipe yields 1 quart.

Yield: 1 quart

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