This was my first attempt and prompted because my local supermarket rarely has plain yoghurt and I don't like flavored. I tried this recipe using four cups of 2% milk and plain yoghurt. I scalded the milk first, then let it cool to 110F. I placed the mixture in a quart sized mason jar then set it in a slow cooker filled to the neck of the jar in warm water, covered it and left it all night (10 hours) without switching on the slow cooker. The yoghurt was thick, creamy and had a lovely piquant tang. I will try it next using the powdered milk, but so far, so very, very good.
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This was my first attempt and prompted because my local supermarket rarely has plain yoghurt...