INGREDIENTS:- Dry skim milk, enough for 1 quart of milk
- 3 cups water only
- 1/4 cup yogurt
Mix milkpowder and water; slowly bring to boiling point; then cool to lukewarm temperature. Thin out yogurt by adding about 1/2 cup of the lukewarm milk; stir well to make it smooth. Add yogurt mixture to the rest of milk, blend thoroughly. Pour into serving size cups. Cover them with thick towel. (Paper toweling between cups helps maintain even, warm temperature). Leave undisturbed for about 5 to 6 hours (free from drafts and jolts). Refrigerate after it solidifies. Save some yogurt to start a new batch.
For this yogurt less water is used in proportion to milkdry than when making fluid skim milk. This produces a more concentrated product.
Appetite comes with eating!!!
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Copyright 2005
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