-Use 7 cups water that is 110 to 1l5 degrees.
-Put 2 cups in blender, blend on low speed, then add 2 cups non-instant powdered milk.
-Continue blending on low speed and add 2-3 tablespoons of yogurt start and let mix.
-Pour into an 8-cup glass measuring bowl or 2 quart mason jars. Then pour the mixture into the 5 cups of water and mix well.
-Cover with a plate or lid.
-Turn on the oven to 350 for 1 minute. (Oven will not reach 350).
-Then turn off oven and place 8-cup measuring bowl with lid or 2 quart mason jars into oven.
-Turn the light on in the oven and leave in oven with oven light on for at least 6 hours or up to 12 hours.
*Note use start from last batch of homemade yogurt.
*Note you may strain yogurt in colander and coffee filter if desired for thinker consistency (Greek yogurt), 5 to 45 minutes or longer if desired. Then refrigerate.
Depending on the consistency, this may be used in recipes calling for sour cream or cream cheese.
