Yogurt

1 qt. milk (any type)
1/4 c. dry milk powder (optional; for thicker product)
1 Tbsp. thickener, such as carrageenan, pectin, or gelatin (optional; use as a substitute  for or in addition to dry milk powder)
1 packet yogurt started or 2 Tbsp. live-culture yogurt

Combine the milk, milk powder, and thickener.  Heat to 180 degrees Fahrenheit.

Let the milk cool to 116 degrees Fahrenheit.  Add the starter and mix well.

Keep covered, at 116 degrees Fahrenheit, for at least 6 hours, or until the mixture has set to the consistency of thick cream.

Refrigerate and serve cold.  The yogurt will keep in the fridge for up to 2 weeks.

Yields: 1 quart