You are here

Homemade Yogurt

Fresh.n.Natural's picture
  Milk 1 Quart (Raw Or Pasteurized And Homogenized Whole, Skim, Goat, Soy, Or Reconstituted Dry Milk Powder)
  Non fat dry milk powder 1⁄2 Cup (8 tbs)
  Plain yogurt/1/3 ounce dry bulgarian culture, approximately 2 Tablespoon (Homemade Or Store-Bought)

1. Combine the liquid milk product with the extra 1/2 cup dry milk powder in a heavy saucepan. Heat until the mixture reaches 190 degrees. A thermometer is a great help in uniformly good-quality yogurt.
2. Cover the pan and allow the milk mixture to cool down to about 110 degrees or lukewarm.
3. Mix the plain yogurt or the culture with a little of the warm milk and add back to the bulk of the mixture. Mix well.
4. Pour into a warm, sterilized quart jar with a wide mouth.

Recipe Summary

Side Dish
Milk Product

Rate It

Your rating: None
Average: 4.3 (17 votes)

1 Comment

Anonymous's picture
I am glad to find your recipe using the nonfat powder milk ,i'm going to try it . Please keep up the good work , keep posting .