Plain Yogurt

2 quarts milk (we prefer 2% or whole milk)
1/3 cup powdered milk (optional)
1/4 - 1/2 cup sugar or honey (optional)
1 tsp unflavored gelatin (optional)
1/2 cup plain yogurt with active cultures

In a large pot, combine milk, powdered milk, and sugar or honey (if using).  Sprinkle gelatin over the milk and let soften for 5 minutes.  Stirring constantly, heat milk until it comes to a rolling boil.  Let boil for 1 minute and remove from heat.  Place pot in clean sink and fill sink with cold water to the level of the milk, stirring ocassionally.  Cool milk to 110 degrees F (I just use my little finger - when the milk feels lukewarm to my little finger it is ready).  Combine plain yogurt with 1 cup of the cooled milk and whisk to combine.  Pour yogurt mixture into the pot of milk and whisk thoroughly to combine.  Incubate yogurt for at least 4 hours and no more than 12 hours.  (The longer it incubates, the tangier it will be.)  At the end of the incubation period, place the yogurt in the refrigerator.  Serve plain, or with fresh fruit or granola.

A note on incubation:  If you don't have a yogurt maker, it is easy to incubate the yogurt in a small cooler.  Simply pour the yogurt mixture into clean jars with lids and place them inside a small cooler.  Fill the cooler with hot water up to the level of the lids, but not over the lids.  Close the cooler and let sit.  (You can drape a bath towel over the cooler to help insulate even better, if desired.)  Check the water temperature in the cooler after a couple of hours and replace with warmer water if necessary.  (Hot water from the tap is sufficient - do not pour boiling water over the yogurt or you risk killing the cultures.)

A note from Rachel:  All you really need to make yogurt is milk and active cultures.  I like to add powdered milk for added protein and substance, and honey for sweetness and flavor.  I have found that 1/3 cup honey makes the yogurt sweet enough to be yummy without really being sweet.  Also, the yogurt will thicken as it incubates, but it will not be the consistency we Americans are accustomed to - it will be thick and runny, rather like a milkshake.  The gelatin helps to firm it up so you can eat it with a spoon rather than drinking it.  Alice made this, then made it into frozen yogurt in an ice cream freezer.  Serve a scoop of frozen yogurt with fresh fruit for breakfast, and your kids will think they're getting dessert for breakfast!!  

A further note from Rachel:  If you do not want to add gelatin to your yogurt, and you want the thick, creamy consistency without draining it, add 1 full cup of powdered milk to your milk and honey, then process as usual.  The extra proteins from the powdered milk make a thick, wonderful yogurt - Greek style without all the fuss.