1If using fresh milk, boil the milk and let it cool down to 120°F.
2If using a Thermomix, combine all ingredients and set for 5 min, 50°, speed 3.
3If manual, pour the yogurt in a bowl and stir with a fork or spoon. Pour in the powdered milk and sugar and stir well. Add the 120°F milk and stir with a whisk.
4Pour the mixture into a yogurt maker, close it and let it ferment for about 12 hours.
5Turn the oven to 120°F (the fermentation temperature of yogurt is between 100-113°F).
6Transfer the yogurt mixture to an airtight, oven-safe container and place in the oven switched off and with the lights on for 12 hours.
7Remove from the oven and wrap the airtight container well with a fleece blanket. Let it ferment for 13 hours.
8To achieve typical yogurt consistency, place a sieve on top of a container. Put a cotton cloth or a cloth diaper on the sieve.
9Pour the yogurt into the sieve and let it percolate in the refrigerator for 4 hours.
10Pour the yogurt into a bowl and stir with a whisk, without beating.
11Transfer the yogurt to airtight jars and store in the fridge until ready to eat.