YOGURT FROM POWDERED MILK

Submitted by June Salmon

 

 

·         2 cups warm water  

·         1 cup non-instant powdered milk

·         3-4 Tbs. plain yogurt w/live cultures

Combine water & milk. Scald to 180’. Cool to 105’-110’ & add plain yogurt. Incubate at 100-110’for

8-12 hours. Store in refrigerator for up to 1 week.

To flavor yogurt, use jams, honey, vanilla, maple syrup and fresh, canned, dried, or strained fruit after yogurt is set.  When adding flavoring, stir lightly; the more yogurt is stirred, the thinner it becomes.

 

Methods to Incubate

Heating Pad: Place jar with yogurt mixture on heating pad set at lowest temperature, 100’-110’. (Check with candy thermometer)  Cover jar with a pot or container. When yogurt is firm, refrigerate.

Electric Frying Pan: Pour mixture into pint jars. Set into a deep pan filled with warm water (100-115’. Set the pan into an electric frying pan, and set the control at 105 F. When thick, refrigerate.
Oven: Pour yogurt into jars. Cover. Set on a tray in the oven. Turn oven to lowest setting to maintain temperature of the yogurt mixture between 105-110’. Continue checking the temperature often, turning the oven off when the temperature of the rises above 113’.  When yogurt is firm, refrigerate.
Thermos: Pour mixture into a thermos. Put on the lid, let sit 6-8 hours & refrigerate after it thickens.
Crock-Pot: Preheat Crock-Pot on low for about 15 minutes, until it feels very warm to the fingertips. Put covered containers of yogurt mixture into the Crock-Pot, cover the Crock-Pot, and turn off the heat. At 35- to 45-minutes intervals, heat the Crock-Pot on low for 10 to 15 minutes.

 

 

 

Yogurt from Powdered Milk

·         2 cups warm water  

·         1 cup non-instant powdered milk

·         3-4 Tbs. plain yogurt w/live cultures

Combine water & milk. Scald to 180’. Cool to 105’-110’ & add plain yogurt. Incubate at 100-110’for

8-12 hours. Store in refrigerator for up to 1 week.

To flavor yogurt, use jams, honey, vanilla, maple syrup and fresh, canned, dried, or strained fruit after yogurt is set.  When adding flavoring, stir lightly; the more yogurt is stirred, the thinner it becomes.

 

Methods to Incubate

Heating Pad: Place jar with yogurt mixture on heating pad set at lowest temperature, 100’-110’. (Check with candy thermometer)  Cover jar with a pot or container. When yogurt is firm, refrigerate.

Electric Frying Pan: Pour mixture into pint jars. Set into a deep pan filled with warm water (100-115’. Set the pan into an electric frying pan, and set the control at 105 F. When thick, refrigerate.
Oven: Pour yogurt into jars. Cover. Set on a tray in the oven. Turn oven to lowest setting to maintain temperature of the yogurt mixture between 105-110’. Continue checking the temperature often, turning the oven off when the temperature of the rises above 113’.  When yogurt is firm, refrigerate.
Thermos: Pour mixture into a thermos. Put on the lid, let sit 6-8 hours & refrigerate after it thickens.
Crock-Pot: Preheat Crock-Pot on low for about 15 minutes, until it feels very warm to the fingertips. Put covered containers of yogurt mixture into the Crock-Pot, cover the Crock-Pot, and turn off the heat. At 35- to 45-minutes intervals, heat the Crock-Pot on low for 10 to 15 minutes.