2 tbsp Starter (can use Dannon)
1 quart Milk (or milk made from dry milk powder)
1/2 C Milk powder
1/3 C Suger,if desired
Combine milk, milk powder and sugar in saucepan. Place starter in small bowl and allow to come to room temperature. Heat milk mixture to 180 degrees and then allow to cool to 115. Add a small amount of this milk to starter, whisk. Combine starter and milk mixture and whisk well. Pour into a quart jar, screw on lid. Place on an electric heating pad set on low. Cover with a towel and cover with large inverted soup pot. Incubate for 8 hours. Refrigerate and use within 5-7 days.
Note: If you do not use sugar in this recipe you can use this mixutre as a starter for a new batch.
Starter Hint: You can freeze yogurt in ice cube trays for up to 6 months and still use to make yogurt.