2 2/3 c Whole milk

1/3 c Whipping cream

1/3 c Instant non-fat dry milk

-powder 1/4 c Yogurt for starter

Combine milk and cream in saucepan. Heat until boils and rises in pan. Set aside to cool to 120'F. Stir in dry milk thoroughly. Cool to 115'F. Place yogurt for starter in warmed 1-quart crockery bowl. Stir in some of milk mixture until blended. Add all of milk mixture and stir lightly. Cover bowl with plastic wrap. Wrap in towels and place in insulated picnic tote. Close securely. Let stand undisturbed in warm place without drafts 8-10 hours. When yogurt is set, remove from picnic tote and store, tightly covered, in refrigerator. Makes 3 1/4 cups.