1 1/3 c. church powder milk, which is a non instant pwdr milk
3 c. lukewarm water
Mix together and stir in:
1 heaping spoonful of a yogurt started, which is a yogurt that is storebought.
Make sure it is plain or vanilla and that it has active cultures in it and be sure that in the ingredients it does not say gelatin.
Then you can use the method of your choice to make the yogurt.
She does hers in a crockpot. She puts water in the crockpot and sets jars of the yogurt in. The water is just a bit hotter then a baby bottle. When it cools, she turns on her crockpot to the "keep warm" setting for a half-hour or so to warm the water back up. Set a timer. Also, this is all done without the lid. She turns it off and on in this method to keep the water warm for about four hours. Make sure it does not get too warm as it will kill the bacteria
In the picture I am doing two different methods. I got out my yogurt maker from the 70's and that is where you see how it turned out.
The other method is to fill the jars and place them in an ice chest and then fill a jar with the hottest tap water you have. Leave the lid off the water and cover, let this sit over night or 24 hours. Check and see as you get up in the morning and then every couple of hours till set.
Below is the finished yogurt.
If you want greek yogurt or cream cheese, you must place the yogurt in a yogurt strainer or 4-5 layers of cheese cloth in a colander placed over a bowl until it's as thick as you'd like, longer for cream cheese.