yogurt
Yogurt 4 cups milk, whole or low fat 1/2 cup plain yogurt 1 cup instant nonfat dry milk Heat regular milk to 180 degrees F, using a candy thermometer. When the milk has reached the...
Ingredients
- 4cupmilk, whole or low fat
- 1/2cupplain yogurt
- 1cupinstant nonfat dry milk
Directions
- 1
Yogurt 4 cups milk, whole or low fat 1/2 cup plain yogurt 1 cup instant nonfat dry milk Heat regular milk to 180 degrees F, using a candy th
- 2
When the milk has reached the correct temperature, remove it from the heat and stir in the dry milk
- 3
Cool milk to between 105 degrees F and 110 degrees F and stir in the plain yogurt
- 4
Pour the mixture into sterilized glass jar
- 5
Incubate yogurt for 4 to 8 hours by using one of the following methods
- 6
Depending on the method used, check a few times during the incubation period to see if the mixture has reached the consistency of custard
- 7
When it has, the yogurt is ready to refrigerate
- 8
Yogurt will keep for 2 to 4 weeks in the refrigerator