[This is an excerpt from a class I taught for my church.
I've been making yogurt for 16 years, and using it a lot
for baking.  If you want to be certain of the temperature,
you can find a thermometer with the proper range at a 
place that sells brewing or cheesemaking supplies.]

HOMEMADE YOGURT

In a heavy saucepan, mix 2-1/2 c. instant nonfat dry milk
powder with 4 cups water.  Heat to 110-115 degrees (when
you can put your pinkie in, and count to three before
screaming).  Stir in 1/4 c. fresh yogurt (your own or
Dannon's plain).  Pour into a ceramic or glass container
(I use a 1-1/2 quart casserole) and find a way to keep it
warm for 6-8 hours, until it is thick.  Try one of the
following:

- in an unheated oven with the light bulb turned on
- in a gas oven with a pilot light
- on top of the pilot light for an older gas range
- in a warm water bath
- on top of an old, inefficient refrigerator 
- buy a commercial yogurt maker

DO NOT LET TEMPERATURE EXCEED 120o OR
THE CULTURE MAY BE KILLED.

Once you have yogurt you can . . .
- substitute it for sour cream in sauces and baking
- substitute for buttermilk:  for each cup of buttermilk required, 
     use half a cup of yogurt and half a cup of water  
- strain it in cheesecloth or a coffee filter for "cream
   cheese"
- make popsicles and puddings
- experiment with substituting it for oil in recipes and
   mixes.  (For example, I buy a cheap brand of brownie
   mix and use 1/4 c. of yogurt in place of the 1/4. c. oil
   the box says to use.)
HINT:  If you have problems with runniness in baking, add
unflavored gelatin as a thickener in desserts; add flour
as a thickener if needed in casseroles.

Some Easy Recipes:  

YOGURT COFFEECAKE
1 T. melted margarine
1 egg
1/2 c. sugar
1 c. yogurt
1 t. vanilla
1-1/2 c. flour
2 t. baking powder
1/4  t. baking soda
1/2  t. salt
about 3 T. cinnamon-sugar mixture

Mix all ingredients, place in greased 8" square pan. 
Sprinkle with cinnamon sugar and bake at 375 for 25
minutes. (I mix this in a large microwaveable bowl so 
that I only dirty one bowl, melting the margarine right 
in it at the beginning.)


REDUCED FAT CHEESECAKE
[Okay, it's not real cheesecake, but it is pretty good
 topped with fruit, and it is a high-protein dish without tons of fat.]

about 1/4 c. crumbs,  from graham cracker or fat-free cookies
2 c. yogurt cheese (see instructions above; drain for 24 hours for 
     this recipe; a quart of yogurt should yield 2 cups cheese)
8 oz. Neufchatel, or light cream cheese
2/3 c. sugar
1/4 c. skim milk
2 T. flour
2 t. vanilla
1 t. almond extract (optional)
3 egg whites

Heat oven to 300.  Spray a 9" springform pan with nonstick cooking 
spray.  Sprinkle crumnbs on the bottom of pan.  Mix remaining 
ingredients until smooth, pour into pan, bake for 1 hour; turn off 
heat and leave in oven for 30 minutes more.  


YOGURT POPSICLES
[my teenagers *still* like these]

1 cup water
1 pkg. jello
1-1/2 cups yogurt
1 c. chopped fruit (or an 8 oz. can crushed pineapple)

Bring water to boiling, dissolve jello, mix in yogurt and fruit.  
Pour into molds and freeze


STRAWBERRY YOGURT PIE
1 envelope unflavored gelatin
1/2 c. cold water
2 cups strained yogurt
1/2 c. sugar
1/2 t. almond extract
1 c. sliced strawberries
baked pie shell or graham cracker crust

Soften gelatin in cold water; dissolve over boiling water in a 
double boiler.  Add strained yogurt, sugar and almond extract; mix 
well.  Stir in strawberries.  Place in baked pie shell or graham 
cracker crust and chill 4 hours.  If desired, serve with whipped 
cream.