| 1 | Combine milk and nonfat dry milk in a large deep bowl. |
| 2 | Heat 12 minutes at full power or to boiling. |
| 3 | Cool to 115°F; monitor temperature with a microwave thermometer. |
| 4 | Combine starter with about ?cup cooled milk; mix lightly until smooth. |
| 5 | Add milk mixture to remaining milk, mixing until well blended. |
| 6 | Pour into warmed, large deep bowl. |
| 7 | Place temperature probe into milk; cover with plastic wrap. |
| 8 | Insert probe into oven. |
| 9 | To incubate, heat to 113f on full power; hold at that temperature 3 ?to 5 ?hours. |
| 10 | (reset timer as needed) chill. |
| 11 | Yogurt will continue to thicken as it chills. |
| 12 | Makes about 4 cups. |
| 13 | Note: drain liquid from yogurt after chilled. |
| 14 | Yogurt will become thin if liquid is stirred in. |
| 15 | recipe by : |
