Since then I've received great feedback and have pieced together several peoples' advice (most of all my friend Sarah's recipe from her blog here) into a recipe I make every week. Every morning my kids eat yogurt and honey. There's very little dairy around here, and the yogurt is also really good for helping our stomach's handle the many new things we're exposed to here.
Bonus - this recipe is so easy I'll probably make it in the US as well. All you need is warm water, powdered milk, and active yogurt.
- 8 cups warm water (warm but not so warm you can't hold your finger in the water without being scorched)
- 4 1/2 cups powdered milk (full-cream only! I'm told in the US this is available in Walmart from a Hispanic brand?)
- 1/2 cup active yogurt
Whisk powdered milk into the warm water. Gently whisk in yogurt. Put into insulated container and incubate for 3-6 hours or until yogurt is set. I use my rice cooker for this. Don't even turn it on warm, it's just a nice big insulated container for the setting stage. Store yogurt in the fridge.