Lately I've been making smaller batches of yogurt because I never seem to be able to go through a whole batch within the 10 day shelf life. I started making 4 oz portions instead of 6 oz, but every time I start to weigh out the milk I can't seem to remember exactly how much to weigh out. So, I'm going to post it here for future reference.

26 oz skim milk (1 lb 10 oz)
20 g nonfat dry milk powder
6 oz plain nonfat yogurt (with live cultures) (I used fresh starter this time)

Directions are herehere.

I ended up with 3/8 oz extra, which is not a big deal but wanted to note it.

For next time: I'll have 4 oz of starter so I should use 28 oz milk (1 lb 12 oz). Also, I've been cutting back on the dry milk powder. Maybe I'll just leave it out next time just to see how thin the resulting yogurt is.