Homemade yogurt without a yogurt maker

Ingredients:

• 1 liter of 2% milk
• 1/2 cup dry milk
• 1 - 2 tablespoons of honey
• 1/2 cup plain yogurt, room temperature

Preparation:

1. Pour the milk into a small saucepan and stir in the dry milk powder and honey. Place the saucepan over medium heat and heat to 50ºC (122ºF). Once the milk has reached the desired temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Mix the reserved milk with the yogurt and pour it back into the milk mixture.
2. Place the container in a narrow wine bucket lined with a medical catalytic heating pad. Set the pad to medium heat. Let the mixture curdle for 3-12 hours, ensuring the temperature remains as close to 115°F (46°C) as possible.
3. Once fermentation is complete, refrigerate the homemade yogurt overnight.
   Exit: 1 l.