"This recipe comes from my Vita-Mix cookbook. It has always worked well for me when making a low-fat yogurt for general cooking and baking."
3 3/4 cups
1 2/3 cups
instant nonfat dry milk powder
plain yogurt, with active cultures
With an instant read thermometer, measure the temperature of the water. It should be at 115 degrees F.
Place the water and dry milk in a blender container, turn on a run at a medium speed for 5 to 10 seconds; reduce the speed to lowest setting.
Remove the lid plug and add the yogurt, run for 5 seconds to combine thoroughly, take care not to over-mix.
Pour the mixture into 2 sterilized containers, cover with a clean cloth and place in oven with light on overnight; the mixture should maintain a temperature of 115 degrees in order to incubate properly.
The next longer the yogurt incubates the tarter the flavor. Yogurt should be thick, about the consistency of heavy cream, if liquid or watery, incubate longer.
Store the yogurt in refrigerator and it will continue to thicken as it cools.
Serve plain, add honey or fresh fruit to sweeten. This yogurt is excellent for making yogurt cheese.