In a medium saucepan, heat milk to 180°. Place lid on saucepan and let rest for 10 minutes. Remove lid and when temperature gets to 150, whisk in instant milk powder. Pour into a glass jar( I use a wide-mouth canning jar). When temperature reaches 130, add 2 Tbsp. Yogart. Do Not Stir! Wrap in a large kitchen towel and place in cooler, undisturbed for 9-24 hours. ( I use an insulated lunch bag) Refrigerate for at least 6 hours. The mixture is very rich and thick but very Tart! You can add honey or fresh fruit, as desired. I have never tried it, but next time I am planning to use vanilla beans and infuse with the milk in the 1st step. How do you think it will work. Please don't be intimidated by the directions, they are easy, fast and a great learning project.

I love using homemade yogart in recipes like waffles, pancakes, cornbread, muffins, cakes, and yeast breads.