Okay, folks. This could get a little tricky because we are metric in NZ but I have used a converter on the internet to give me the following.

First recipe is if you have a yoghurt maker - which is essentially a 1 litre plastic container which fits inside another plastic container which you fill with hot water. It does not require power or any special knowledge. Have a look on the internet and see what is available in the US. All you do is mix skim milk powder, water and some previous yoghurt (could be a commercial yoghurt variety) and stir together in first plastic container. The fill the yoghurt maker with boiling water from the kettle, put in the yoghurt container and leave overnight. Cheap, easy, low fat yoghurt on tap!

Greek Yoghurt - with yoghurt maker
Mix 3/4 skim milk powder (skim is the term we use for low fat or trim here - you get the gist) with 3/4 cup of full milk powder with cold water - about 500ml (which converts to 16 fl ozs). Once mix, add 2 tablespoons of yoghurt from previous batch (or from a commerical yoghurt pot) to the milk powder mix. Fill with water to make 1 litre (33 fl ozs) and then put into the yoghurt maker. Leave overnight and in the morning you have thick, low fat Greek yoghurt. Each time you want to make a batch, just do the same thing using 2 tablespoons from this batch for the next.

Yoghurt - without yoghurt maker
500 ml skim milk (lowest fat milk you can get - converts to 16 fl ozs
2 heaped teaspoons of cornflour (you might call this starch?)
1 teaspoon of sugar
1/4 teaspoon of vanilla essence
2 heaped tablespoons of vanilla or greek yoghurt

Using a little of the milk, mix with the cornflour to make a smooth paste in a cup or mug. Tip the rest of the milk into a microwave-proof jug and microwave for about 2 minutes. Whisk and stir in the cornflour paste, sugar and vanilla essence. Back in the microwave for 3-4 minutes, whisking after every minute.(the time will depend upon how cold the milk was when you started.) When the milk has thickened, remove from the microwave and cover with clingfilm. Allow to cool. Once totally cool, briskly stir in the 2 tablespoons of yoghurt from a previous batch or commercial product and put into the fridge to set.

You need a little yoghurt from each previous batch as this contains the cultures which create the yoghurt. You can purchase here in NZ yoghurt sachets which are milk powder with dried culture in them (I am sure you can get them in the US once you know what you are looking for) - but the way I make it, it is a lot cheaper and cost effective.

Doing it this way ensures you are getting low fat, cost effective yoghurt which you can be sure contains no nasty surprises! Keep the yoghurt in the fridge for up to a week.

If you want to see what a yoghurt maker looks like, have a look under PHOTOS on my profile - I will put some photos up there. It is all so simple, my kids make yoghurt as part of their chores!

Good luck! Stephanie

THANK YOU SO MUCH! I am very excited about this and CAN'T WAIT to try it!!