4 cups (1 litre) milk, partly skimmed

1/2 cup (125 ml) skim milk powder

1/2 cup (125 ml) plain yogurt

In a saucepan, combine the milk and milk powder. Heat over medium heat, stirring until the milk temperature reaches 85 °C (185 °F) on the thermometer. Remove from the heat and let cool to 45 °C (110 °F). Stir in the yogurt. Pour the mixture into clean and warm glass jars.

Seal the jars with plastic wrap and place in a large rectangular baking dish. Fill the pan with warm water (not hot) and put it in the oven. Turn your oven light on (the light will keep the oven at a temperature that promotes fermentation) and leave the jars until the yogurt is made, anywhere between 4 to 6 hours. Refrigerate. The homemade yogurt will keep for up to two weeks in the refrigerator.

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