LOCATION: Recipes >> Eggs Dairy >> Yogurt 09
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Yogurt 09
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Homemade Yogurt
6 cups water (spring water, or other unchlorinated water)
1 1/2 cup non-instant powdered milk or 2 cup instant powdered milk)
1 can evaporated milk
3 Tbsp culture (Dannon plain is great, or anything with active culture)
Put water and powdered milk in large pan and slowly heat until
blended thoroughly. Do Not Boil. Add can of evaporated milk, mix
well. Cool to 110 degrees (F). Add culture and mix in well. Pour
into individual containers and keep at 90 to 115 degrees (F) for
six to eight hours until set. Refrigerate. (note: I have a deep
electric frying pan and fill it with about an inch of water. I
then put in the containers of yogurt, and set the temperature at
110 (F). Cover and leave until set.
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