In a saucepan on the stove, heat milk to 160 degrees,
then let it cool to 120 degrees before adding yogurt
and the optional dry milk.
Transfer the mixture to the bread machine pan with the
paddles removed and choose the Yogurt (#12) option.
When the process is complete, transfer the yogurt to a
storage container and refrigerate until fully chilled.
Once the mixture is chilled, spoon the yogurt into a
fine-mesh strainer or a strainer lined with cheesecloth
to strain out extra liquid to create a thicker yogurt.
Transfer the thickened yogurt to a storage container
and keep refrigerated.
YIELD : 1LITERS
PREP TIME : 15 MINUTES
MACHINE TIME : 8 HOURS
2 LITERS MILK
1/4 CUP COMMERCIAL YOGURT
WITH ACTIVE CULTURES
1/4 CUP DRY MILK (OPTIONAL)