Thick Farmstead-Style Yogurt
Homemade yogurt can be intimidating to make the first time, but once you see how simple it is, you'll never go back to the store-bought stuff. This is a good weekend recipe. You can prep the milk in the morning, put the yogurt in the oven, and go out for the day. Return home to chill the yogurt and set up the strainer and it will strain overnight while you sleep. The next morning delicious homemade yogurt will be ready for you to enjoy.
Heat the milk over medium-low until it reaches 185°F. Do not stir the milk while it heats. Once it has come to temperature, remove the milk from the heat and stir in the nonfat dry milk powder.
Allow the milk to cool to 160°F. Meanwhile, turn on the oven light and adjust the oven rack to the upper middle position.
Place a mesh strainer over a Pyrex bowl that has been chilled in the freezer for at least 2 hours. Once the milk has cooled to 160°F, strain it through the mesh and allow it to cool further, until it reaches 110°F.
Stir ½ cup of the warm milk into the yogurt, mixing gently until smooth. Stir the thinned yogurt into the rest of the warmed milk. Cover the bowl with the milk with plastic wrap. Poke several holes in the plastic with a fork or skewer.
Place the covered bowl in the oven. Be sure to have an oven thermometer to monitor the oven's temperature occasionally and make sure it stays between 100°F and 110°F. Turn the oven light on and off as necessary to maintain this temperature range. Let the yogurt sit in the oven undisturbed for 8 hours.
Transfer the yogurt to the refrigerator and let it cool for 3-4 hours. Set a mesh strainer lined with two coffee filters over a deep bowl. Transfer the yogurt to the strainer and cover with more plastic wrap. Return to the refrigerator and allow to drain for 8 hours. Transfer the strained yogurt into 4-5 4-ounce jars with tight-fitting lids. Keep in the refrigerator for up to 1 week.