1 1/3 c. non-fat dry milk
1 c. whole or 2% milk
1 can (5 1/3 oz.) evaporated milk
1/3 c. plain yogurt

In 4-cup glass measure combine dry milk and enough water to make 2 cups milk. Stir to dissolve dry milk. Pour into 2-quart glass casserole and stir in whole milk.

Insert temperature probe in center of mixture. Cook on HIGH with probe set at 190 degrees. Remove from oven, stir in evaporated milk. Cool mixture to 115 degrees.

Blend a small amount of milk mixture into yogurt, then stir yogurt into milk. Insert probe into center of mixture. Cover with plastic wrap. Cook on 30% power at 115 degrees. If possible, leave yogurt in oven during 3 hours setting time. Check every hour to insure that temperature of yogurt stays in 110-115 degree range.

By setting "Cook Control" at 30% power and "temperature control" at 115 degrees, the display window will record the temperature. The oven will automatically continue to bring temperature back up to 115 degrees when you reset it every hour.

If you cannot leave the mixture in the oven, place it in a warm place out of drafts and check temperature with regular thermometer periodically, not allowing the temperature to go below 110 degrees. When the temperature goes below 110 degrees, return the yogurt to microwave oven, insert probe set at 115 degrees at 30% power.

Continue procedure until 3 hours setting time has been reached. After 3 hours setting time, stir until smooth and chill, covered, in refrigerator. Yogurt may be stored in small containers, as is, or after flavorings. Makes 3 cups.

Add 1 to 2 tablespoons of your favorite jam to 1 cup yogurt.

Add 1/4 to 1/2 cup crushed or chopped fruit to 1 cup yogurt. Sweeten to taste.

Add 1 tablespoon honey to 1 cup yogurt.

Add 1/4 to 1/2 cup chopped prunes or apricots to 1 cup yogurt.

Add chopped fresh radishes, cucumbers, celery, carrot, tomatoes, green onions, in any combination to 1 cup yogurt.