Instructions: Mix the milk and powdered milk together with a slotted spoon in a 2-quart bowl. (I use an Anchor-Hocking 2-quart glass measuring cup/mixing bowl. That way I can measure right in the bowl, plus, it has a plastic lid.) The milk then has to be heated to 180 degrees. Heat it in the microwave if you have one, otherwise you have to put it in a kettle and heat it on the stove and keep stirring it.

It works for me to heat it on Medium for 10 minutes in the microwave, stir it, and heat it for 5 more minutes on High. Check with a thermometer to make sure the temperature of the milk is then 180 degrees. Put the bowl on a rack on the counter, loosely covered with plastic wrap or the bowl lid, and allow to cool at room temperature for 1 1/2 hour. At this point, the temperature of the milk should be between 90 and 120 degrees. Dont use it until it reaches this range or it will be too hot and kill the bacteria, or too cool for the bacteria to work.

Put the tablespoon of plain yogurt into a small bowl or glass measuring cup and use a little whisk or a fork to mix it with a half-cup or so of the cooled milk. Pour this mixture into the bowl with the rest of the milk and stir together well.

Pour the milk into four glass bowls and cover them. I was able to find some clear glass bowls with approximately a two-cup capacity that came with plastic lids, and they work very well. I think Pyrex makes something similar.

If you have a gas oven, set them on the bottom rack of the oven with only the pilot light on and leave it undisturbed until it thickens. (Sometimes I turn the oven on the lowest temperature for just a minute or so if its a cold day to make sure its warm. If you dont have a gas oven, a heating pad set on a low, cozy temperature should work, too.) Keep it warm and it should be thick in about three hours.

The most important thing to know, as far as Im concerned, is that when th e yogurt looks done, it IS done. Years ago when I bought a yogurt maker, the directions said to let it incubate for 12 hours and it was so sour it was like aspirin. If you put it in the fridge as soon as it thickens-the time will vary, depending on how fresh your culture is-it will be just barely tart.

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