Yogurt

This will not be as firm as store bought because they use pectin to thicken it .

1 quart skim milk
1/2 cup nonfat dry milk
1 tablespoon yogurt

Combine milks, dissolve. Heat to 120 degree F. and place in a container.
Cool to 110 degrees F.
Remove 1/2 cup of the warmed milk and blend into yoghurt.
Blend with remaining milk.
Cover container and use a yogurt maker until firm or about 12 hours.
Refrigerate.