In a pot over medium heat, heat the milk and powdered milk, stirring constantly, until a thermometer reads 185°F (85°C). Remove from the heat.
Submerge the bottom of the pot in an ice bath and let the milk mixture cool to 110°F (45°C). Remove the pot from the water.
In a small bowl, combine ½ cup (125 ml) of the mixture with the yogurt starter. Pour into the remaining milk mixture still in the pot and strain into a yogurt maker (see note). Close the machine and let ferment at room temperature for 5 hours.
Place a fine sieve lined with a few layers of paper towel over a large bowl. Pour the yogurt into the sieve. Cover with plastic wrap and let strain for 4 hours in the refrigerator or until completely chilled. Discard any liquid. Transfer the yogurt to an airtight container.
The homemade Greek yogurt will keep for 2 weeks in the refrigerator.
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