Homemade Kefir Yogurt

Begin by preheating a yogurt maker or slow cooker to the lowest temperature setting, as indicated in the manufacturer's guidelines.

In a medium-sized saucepan, combine milk and nonfat dry milk, then heat over medium heat until the mixture reaches a temperature just shy of boiling point, approximately 4 minutes. Allow it to cool until it has reached a comfortable temperature, ranging from 100 to 110 degrees Fahrenheit or 38 to 45 degrees Celsius.

Using a gentle stirring motion, merge kefir into the milk mixture until they are just combined; pour the resulting liquid into individual yogurt containers or jars with secure-fitting lids. Transfer the mixture to a yogurt maker or slow cooker.

Allow the mixture to cook on the lowest temperature setting for an extended period of time, typically anywhere from 4 to 10 hours, until it reaches the desired level of tartness and consistency. Finally, refrigerate the chilled yogurt for at least 2 hours before serving.