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Yogurt
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Mix 1 and 1/3 cups dry nonfat powdered milk with 3 and 3/4 cups water, then add
another 1/2 cup powdered milk. Over low heat: warm mixture to 110 degrees. Take
off heat.
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Add 1/4 cup of store-bought yogurt (make sure it has live cultures), or 1/4 cup of plain yogurt left from your last homemade batch, or use yogurt starter. Cover and
place in a warm spot and leave undisturbed for 12 to 24 hours.
It should be thick and creamy. Chill.
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Can add fruit/flavorings/sweeten if desired.
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Found this free recipe on Amazon while looking at cookbooks using dry milk....
Powdered Milk Yogurt
7 cups warm water, divided
2 1/2 cups powdered milk
1 package Knox unflavored gelatin, optional*
1/2 cup or 1 container (6 ounces) plain yogurt**
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Pour 3 cups water into a blender, turn on low, and add the remaining ingredients. Blend just until mixed. Add the remaining water and stir. Pour into a yogurt maker. Process for 4.6 hours or until set (do not go over 12 hours). When it is set (coagulated), refrigerate. It will continue to thicken. Makes 2 quarts.
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*The gelatin helps it set up faster and firmer.
**You can use yogurt enzymes purchased from your local health food store.
Note: I recommend using a yogurt maker, but if you want to do it without one, pour into pint jars, put lids on, and place jars into a pan or cooler. Fill with hot water to the neck of the jar. Water should be and stay at the temperature range of 105.115 degrees. Place on a hot pad, wrap in towels, or set in the sun.
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Cream cheese. Make yogurt, when done put in a piece of muslim, or cheesecloth
folded 2 or 3 times, or piece of white cloth dish towel, in a wire strainer with handle;
place over a bowl and add the yogurt to the center of the cloth. Gather up edges
and tie a knot in the top**, let the whey drip out for 12 to 24 hours depending on
how dry you want your cheese.
Can also make Greek yogurt this way just do not strain as long.
**if you don't have a strainer with handle, just use a wooden spoon and tie knot of cloth
around the wooden spoon, then hang in bowl.
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More on Yogurt.....
It is not hard to make yogurt and the flavor can be varied from very mild to quite strong (tart) .....
plus it is much cheaper than buying at the store.
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Tips.....
In yogurt recipes, use plain or commercial yogurt for the starter, or use some left over plain yogurt
from your last batch. Can also buy powdered yogurt cultures to start a batch. It is recommended to
start fresh every month or two.
When using powdered milk, whether instant or non-instant, reconstitute it just a tad short of double in strength. Use 2 Tablespoons yogurt starter for each 3 cups of the double-reconstituted milk. With this rule of thumb, you make as much or as little yogurt as you wish.
The lower the temperature, the longer the yogurt takes to set. Temperatures between 110 and 120 degrees will produce firm yogurt in about three hours.
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