Yogurt

Yogurt recipe submitted by Gayle L.

5 cups warm water
1 2/3 cups powdered milk
(optional 3 Tbsp heavy cream or canned milk)
6 oz plain yogurt (preferably not non or low-fat)

Heat water, powdered milk & cream to 200 degrees F, cool to 110 degrees F. Temper yogurt with a little milk, then add it to milk. Place in jars and let set (in yogurt maker or alternative). Should take 3-4 hours. The higher the fat content, the quicker it sets. The quicker it sets, the sweeter and milder it becomes (as opposed to tangier).

Yogurt – Instant (Cookin’ With Powdered Milk)

2 cups powdered milk (instant)
2 Tbsp plain yogurt
3 cups lukewarm water

Blend all ingredients in blender. Place in a bowl in a warm area (110 - 120 degrees F). Let stand undisturbed until set. The cooler the temperature the longer it takes to set. At 120 degrees F it can take about 4 hours. Placing the jars in 120 degrees F warm water and covering with a lid will speed up the process. At room temperature it can take days. Chill immediately. It will refrigerate for up to 4 weeks.

Yogurt – Non-Instant (Cookin’ With Powdered Milk)

5 ½ cups water
1 ½ cup non-instant powdered milk
1 cup plain unflavored yogurt
1 (12oz) can evaporated milk
½ cup gelatin (any flavor)

Dissolve gelatin, 3-1/2 cups hot water and powdered milk together until blended. Pour into a pan. Add remaining 2 cups water. Add canned milk, heat to about 115 degrees F Remove from heat and add yogurt. Stir it in. Pour in 3 wide mouth jars. Put on the lids and set yogurt in a pan of warm water (125 degrees F) covering to the height of the yogurt. Maintain water at above temperature for 4 hours. Refrigerate when set.