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Bring milk to a boil in a saucepan, let simmer on low for 5 minutes. Cool until just warm to the touch. (Strain if a skin has formed during cooling.)
Stir in yogurt, sugar and skim milk powder.
Spoon 2 tbsp (30 mL) jam each into four, 5 oz (150 mL) oven-proof glass cups or ramekins. Pour yogurt mixture into cups. Place in bowl (uncovered). Close lid. Select YOGURT function and set time for 10 hours.
Once done, press CANCEL. Remove pots from bowl cool to room temperature. Cover with plastic wrap or lids. Chill for at least 4 hours or ideally for 24 hours before serving. Store in the refrigerator for up to 3 days.