Recipe by Lene Marie Dotzler
"This is a really inexpensive way to make lots of yogurt, and it's kind of cool to boot! It also offers and endless amount of possibilities of flavors for those watching sugars. After the first batch, you can use a tablespoon of your own homemade yogurt instead of store-bought."
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1 1/2 tablespoons
plain yogurt with active cultures
1 3/4 cups
dry milk powder
Cool! What I have found that works great for incubation is to seperate the milk/yogurt starter mixture into small mason jars, put the jars in a pot, and fill the pot with enough water to come up to where the milk/yogurt mixture is in the jars. Then put a candy thermometer in the water. Turn the burner on really low and get the water to between 110 and 120 degrees, and keep it there for 4-6 hours. Worked like a charm, and then you just put the lids on the jars and pop them in the fridge and you have individual servings all ready to go!
My schoolmate and I used to make yogurt all the time when we were in college, and did not have a lot of money. It tastes better than store-bought too!
We placed 1 Tabl. of active yogurt into a glass 9 x 12 baking pan. We used whole milk,
half & half was even better! Mix yogurt with 4 cups of milk.
Place in lowest setting on oven,
place on top shelf of oven, and
leave over nightin closed oven. You should have yummy yogort by morning. Mix with your favorite fresh fruit. Sweeten with honey, sugar, or your favorite sweetner.
I tried using 4 cups of nonfat milk instead of the dry milk and water, and it turned out perfectly. I warmed up my oven a little, and then left the light on to keep it warm, left the mixture in there overnight, and put it in the fridge when it had solidified enough. I think since my oven was not that warm, I had to leave it in quite a bit longer, but it turned out really good, and was fun to make!
After some trial and error with the incubation period ( I do not have a gas oven) I found that wrapping the container in a hot pad on the lowest setting for about 8 hours produced PERFECT yogurt...rich and creamy. The kids love it too...what a time saver and a great way to use my over abundance of milk powder!
Yay! This was soooo easy and delicious. I made it in a large glass mixing bowl and put it in my electric oven overnight with just the light on. If it isn't thick enough in the morning I set the oven for 100 and leave it for a couple hours. Delicious! I was intimidated to try making yogurt and thought you had to have the yogurt machine. Now I will now be making it at least twice a week without the added nuisance of a machine taking up space. My son can eat 2-3 small containers a day (and he's only 6 1/2), and he loves this so it is going to save us a lot of money.***I just made this again and wanted to add that fresh yogurt is already sweet! Who Knew!
Agree with Corrine and Sherry. Milk is the way to go. Powdered milk gives it a funny taste. I use skim milk, but whole and half and half is great if you don't mind the calories. I've a recipe in my recipe box that gives some hints including how to make runny yogurt creamier... even how to make "yogurt cheese" All the best
As a college student in Southern Utah I would make the yogurt, put it out in the sun and by the end of the day it was perfect(as long as the sun remained out all day) You can also add jam, vanilla, or sugar.
This was ok. The flavor was good but not amazing. Make sure not to stir it or it will separate and be runny.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 281
** Calories from Fat: 135
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