One of the benefits of finding a great container of yogurt is that you can save some of it to make more of your own batch. You can bump the action of natural yogurt cultures and increase the thickness of the finished product by adding powdered milk in the ratio of 1/3 cup (26.6 grams) powdered milk per quart (1,040 grams) of milk. Some cultured yogurt recipes call for the addition of gelatin, pectin, or carrageenan to thicken the finished yogurt. You can substitute powdered milk there as well, starting with 1 tablespoon (5 grams) per quart (1,040 grams) of milk and gradually increasing the ratio to reach a thickness you like. The yogurt will keep for up to two weeks in the refrigerator.

　　

Ingredients

makes 1 quart

　　1 quart/1,040 grams milk, whole, low fat, or nonfat

　　1/2 cup/40 grams nonfat dry milk

　　1/2 cup/113 grams whole-milk yogurt with active live cultures (we use Fage)

　　

Step 1

In a medium pot, combine the milk and milk powder. Set over medium heat until the milk reaches 180°F (82.2°C). Turn off the heat and let the milk cool to 110°F (43.3°C).

　　

Step 2

Put the yogurt in a bowl and stir one-third of the warm milk into the yogurt. Pour the yogurt-milk mixture into the pot with the rest of the milk and stir to combine. Transfer the mixture into yogurt-maker containers, put them in the yogurt maker, and let the yogurt develop for 9 hours.

　　

Step 3

Transfer the yogurt to the refrigerator and chill for at least 6 hours. It will keep for up to 2 weeks in the refrigerator. Reserve one container of yogurt to make the next batch. This can be repeated 2 or 3 times, at which point the yogurt cultures begin to mutate and a fresh starter should be introduced.

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