Powdered Milk Yogurt Recipes

Steps:

• Combine the warm water with the powdered milk and place in a medium saucepan. (I sometimes blend some of the water with the powdered milk in my electric blender to make it smooth or use an emulsion blender.)
• (You could add 1/3 C sugar and 1 T vanilla extract at this point for vanilla yogurt. Try other flavorings too.).
• Heat the milk mixture to 180 degrees or until small bubbles form on the side of the pan and the milk begins to rise up (about 5 minutes.).
• Pour the scalded milk into a pitcher and allow to cool to 100 degrees (about 50 minutes). About half-way through the cooling time, remove your yogurt from the refrigerator and allow to set out or it will shock the starter. When the milk mixture has cooled to 100 degrees, stir in the yogurt starter (Dannon yogurt).
• Pour the yogurt into a clean quart canning jar and cover with the lid. Wrap the jar in a towel or blanket and place in a styrofoam cooler or haybox. Be sure it is wrapped tight without any room for air to circulate around the jars. Pack it snug. Let the yogurt incubate in the box for 9 hours.
• Remove the jars from the hay box and place in the refrigerator for up to 3 weeks.
• Note: You can add a couple T of your favorite fruit jam in the bottom of the glass jars before pouring the unset yogurt mixture into the jars.
• Save a bit of the yogurt from this batch to use as the starter for your next batch - so you don't have to buy the Dannon Yogurt again. Well, at least not for a while. Eventually you might want to start with a fresh starter as the taste will get stronger with each batch (about every third or fourth time).
• You can buy a large container of Dannon Yogurt and freeze the unused portion in icecube trays to use for later yogurt batches.
• Chill.

Steps:

• combine liquid milk and powdered milk in a pot, put on stove at medium setting.
• preheat oven or toaster oven to "warm" setting (100-150 degrees F).
• once milk threatens to boil over, remove from stove and cool (in ice bath if desired) so that the pan is not too hot to the touch.
• combine milk and yogurt in a very clean tupperware container, cover container.
• set container in pre-heated oven, leave for about 6 hours.
• your yogurt should be nice and thick-- now store it in the fridge for up to two weeks.
• NOTE: The ideal incubation temperature is 115 degrees F, plus or minus 10. Instead of a warm oven, you can use a sunny outdoor spot during summertime. In winter, you can set the container by a radiator or wood stove. Recently I have found the crockpot is a reliable heat source. Simply place water in your crockpot, filling the pot about halfway. Then place the covered yogurt container inside the crockpot, making sure the water does not enter the yogurt. You can then use a thermometer to monitor the water temperature, and adjust your crockpot during the incubation period to maintain ideal temperature.

Steps:

• Combine milk and powdered milk in crockpot set on high; heat until temperature reaches 200 degrees F. (A small sauce pan can be used, however watch carefully that the milk does not burn.).
• Allow milk to cool until it is warm, not hot (110 degrees F).
• Add the plain yogurt and stir well.
• Fill thermos with hot water.
• Drain hot water from wide-mouthed thermos and fill with yogurt mixture.
• Cap and set aside for 4 to 8 hours.
• The longer the yogurt sets the sharper the flavor.
• Store in the refrigerator; the yogurt will continue to thicken.
• Sweeten with fruit or honey.

Steps:

• YOGURT MUST HAVE ACTIVE ACIDOPHOLUS CULTURES. I recommend Dannon Plain, you cannot use a mixed yogurt or a "lite" yogurt.
• Mix yogurt well with 2% milk, powdered milk, hot tap water, and sugar.
• Let set without stirring for 6-8 hrs at about 90 degrees F. On old-fashioned gas stoves, we left it on top of the pilot light on the stove overnight. Today I turn on my oven for about a minute until it's really warm but not too hot to stick your hand inside. Then I put in the bowl, and leave it overnight.
• If it still is not set, there are a few possibilities: 1) Did you use the right kind of yogurt "starter"? The yogurts that say in the ingredients they have gelatin do not work well. 2) Did you use 2% milk as listed, or all skim? If so, it will not set very firm but will still taste like yogurt. 3) Your spot may have not been warm enough. If yogurt is not "set" then just leave it alone until it IS set.
• When you dish it out, there will be whey that accumulates in the "spooned out" place later- just dump it.
• Save 1/2 cup of this yogurt for your next starter.