Yogurt

Heat in a heavy pot:

3 liters whole milk

(½ C whole milk powder)

Stir gently with a whisk to mix. While you're stirring, put a very clean finger in the milk to judge the temperature, and count to 10. If your finger starts to tingle as you're nearing 10, the milk is hot enough. If your milk somehow gets too hot, just wait for it to cool a bit and test the temperature again. 

When milk is the right temperature, add and stir in slowly and gently with a whisk:

about ½-¾ C whole plain yogurt

Put the lid on the pan. Wrap the pan in 2 big towels and leave in a safe, if possible, warm, place for 8 hours. At the end of 8 hours, it should be lovely yogurt. Unwrap and put the pan in the fridge. Let it rest for another 8 hours or so. Serve. It will keep for a week or two in the fridge.

Greek Yogurt

To make Greek-style yogurt, simply strain yogurt in a coffee filter, cheesecloth, or thin, clean handkerchief for a few hours. This can be eaten plain, or mixed with grated garlic, minced onions (sautéd or raw), cumin, salt, pepper, or whatever you like, and served as a dip for chips and raw vegetables, or as a condiment for Mexican food.