Recipe(tried): Making Yoghurt

All you need is the starter and the milk to make yoghurt - here's some additional information.

MAKING YOGURT
Version 1
1 quart Milk
1/3 cup Milk powder
2 tablespoons Yogurt starter
Version 2
1 quart Milk
1/2 cup Active culture yogurt

NOTES:
1. Be sure to use active (living) yogurt with live cultures in it.
2. Once you start making yogurt, save some homemade yogurt to "start" the next batch.
3. For best results, purchase commercial cultured yogurt to replenish a homemade culture every four to five batches.
4. For a firmer bodied yogurt, some people add a little gelatin to the milk. This should be prepared separately and added to the mixture when it is at 112 degF.
5. Adding milk powder also thickens yoghurt#
6. Different commercial yoghurts produce different results - experiment with the local product - read the labels

METHOD:
1. Heat milk almost until boiling -- about 180 degrees F.
2. Turn off the heat and let the milk cool to 115 degrees. This will feel warm to the touch, but not hot.
3. Once the milk has cooled, stir yogurt into the milk.
4. Pour the milk into the insulated container and cover.
5. Place the container where it won't be disturbed for a few hours.
6. Once the yogurt has thickened to your liking (from 4 hours to overnight), place the whole container in the refrigerator or put the yogurt into another container(s) and refrigerate. [WITHOUT the lid on, of course]
7. Try not to stir it too much when transferring to new containers as it will make it less thick.
8. Yogurt can be flavored with a bit of honey or fruit jams for variety.

# ADDITIONAL NOTE:
By increasing the solids content of the milk used in yoghurt-making, firm, rather than soft, end product results. Add nonfat dry milk to do this. Mix the appropriate quantities of liquid and dry ingredients as given.

Recipe 1..1 quart WATER + 5.6 oz* [2 c Instant or 1 1/4 c Regular]
Recipe 2..1 quart SKIM MILK + 2.6 oz* [1 c Instant or 1/2 c Regular]
Recipe 3..1 quart 2% MILK + 1.8 oz* [3/4 c Instant or 1/3 c Regular]
Recipe 4..1 quart REGULAR MILK + 1.2 oz* [1/2 c Instant or 1/4 c Regular]
* non fat dried milk should be weighed