4 cups milk
1/3 cup powdered milk (for thicker yogurt)
2 Tablespoon yogurt
2 Tablespoons of maple syrup (I like the flavor rather than sugar. You could use a pinch of sugar or honey or another sweetener. The sugar will help the good bacteria form but isn’t necessary).
Prepare – turn oven light on and take yogurt out so it gets close to room temperature.
Heat milk to 185 degrees, stir often. If you don’t have a candy or meat thermometer it is almost boiling. Cool in fridge to 100 degrees (feels about your body temperature). Stir in yogurt, syrup and powdered milk. Pour into container(s). I use 2 canning jars. Place on flat surface (pan or plate) in oven and cover with a cloth. Check in 4 hours and it should be done.
It is so easy and makes delicious yogurt. I have been doing this for over a year now and love it! I like using Brown Cow. It makes for an interesting texture and I get to eat the cream off the top. Yum! But, any yogurt will do as long as it has cultures. You can freeze a couple of tablespoons of your new batch in the freezer to use for starter yogurt the next time.