Add powdered milk to liquid milk and blend within saucepan.

Bring to a boil.

After a boil is reached, let it cool to under 120 degrees F. (this step is very important).

In a separate small container: add some of the milk to one heaping tablespoon of yogurt, and stir.

Mix the small container back into the original large container.

Pour the milk/yogurt mixture into four small (approx. 1 cup) mason jars and screw on the lids.

Remove all racks from dehydrator except the bottom rack, and place the mason jars on the rack.

Set dehydrator to 115 degrees F. (Warm the dehydrator prior to using).

Dehydrate for approximately 6 hours, or until your product is a firm yogurt-like consistency.

Once the yogurt appears firm, refrigerate the jars overnight.

Gently fold in any dehydrated fruits you wish to add to your yogurt, and place back into the refrigerator for 1-2 hours.

Garnish with date sugar (dehydrate fresh sliced dates for 15 hours, then grind to fine powder), dehydrated coconut, wheat germ, etc.