It takes only a few moments to prepare and no special appliances.
If desired, yogurt may be made in a crock pot, set on a radiator, and I have heard of some placing the jar on a cable box!
Certainly, if you have a special appliance that makes yogurt, use that.
This type of yogurt is refered to as "Thermophiic" yogurt. This simply means it requires heat to produce yogurt There is also "Mesophilic" type that cultures on your counter top.
It is so rewarding and takes so little time to prepare.
Add the powdered milk if you are using it and stir until dissolved
Add FAGE yogurt and stir (no need to stir well)
Cover the jar with a paper towel or coffee filter and secure it with a rubber band or piece of twine.
Place the jar inside the oven with the light on and leave it overnight OR prepare in the morning, place in the oven 8 to 10 hours and then refrigerate.
Otherwise, you may try using a heated seed mat, or wrapping the jar in a damp towel and setting it in a crockpot set on low (It is probably a good idea to use the crockpot method during the day to keep an eye on it).
Generally leave the yogurt undisturbed for 8 to 10 hours. After that point, check to see if the yogurt has the desired thickness by tipping the jar and inspecting this way. If a thicker yogurt is desired, use whole milk or a little more Nido powder the next time.
This yogurt makes great smoothies, and for dessert, just add berries, fresh or defrosted. Sweeten with your favorite sweetener. This yogurt can also be used to make particular types of curry. It is best when used without heating to preserve the beneficial live cultures.
If the yogurt is not thick enough, whole milk should be used or a tablespoon more of the Nido vitamin enriched powdered milk. Whole cow's milk makes the best yogurt though.
If using goat or sheep's milk, the yogurt may turn out thinner because the fat globules are smaller. But, gelatin may be added or powdered goat or sheep's milk. For drinking, goat and sheep milk may be more digestible, however, all types of milk become more digestible once cultured.
Those with lactose intolerance should be able to tolerate cultured dairy products.