You can use powdered, skim, 1%, 2% or whole milk but the higher the fat content the thicker the yogurt will be. You can do as little or as much as you want but these amounts are for 8 cups of milk. Heat the milk to 185 degrees (using a candy thermometer) as milk cools add 1/2 cup of instant powdered milk adding it gradually to warm milk so it doesn't clump I. Optional is to add sugar. I added 1/3 cup but didn't think it was sweet enough. Next time I will try 1/2 cup. You can also had 1 or 2 tablespoons of vanilla if you want. Continue to cool milk down to 110-115 degrees then add 1/2 cup of plain yogurt that has live cultures )which I think is pretty much all yogurt.) mix it up and pour into 2 quart jars and put a lid on them. There are several ways to keep it warm for 8 hours or so but I put mine in the oven with the light on all night. By morning it was good to go. The longer you leave it the thicker it will get and the more tart. To make Greek yogurt strain the yogurt through a cheese cloth or something. Add fruit or jam to it and yummy. If you use powdered or skim milk and it turns out really runny you might try adding a packet of Knox gelatin next time. Lots of you tube videos out there.
We made one quart plain and one vanilla. For the quart vanilla we added 1 tbsp vanilla and 2 tbsp sugar. Not too sweet, but it takes the edge off of eating plain. We used whole milk because, well, that is the only milk we buy. Madison wants us to keep making the vanilla (who wouldn't want vanilla after having to eat plain all the time) I would call it a success.
