Homemade Yogurt

Powdered Milk Yogurt
This is a good way to use cannery milk powder as well as having nutritious food for breakfasts, snacks, or as an add-in for smoothies. Be sure to sterilize jars first, or at least run them through a dishwasher cycle.
3-1/2 c. warm water
1-3/4 c. non-instant dry milk
3 Tb. plain yogurt (use only plain yogurt with bacterial cultures, such as Dannon)

Blend about half of the warm water with the milk solids until no lumps are visible. Add the remaining water. Add the yogurt. Pour into two glass jars (quart or smaller) and seal. Set using a yogurt maker or in a warm place, keeping the yogurt about 120˚, overnight. Check the latest guidelines for setting homemade yogurt if you have questions. Chill for 3-4 hours before serving. 

Flavor the yogurt after refrigerating or just before eating with frozen juice concentrate, jam, sugar, fruit, granola or honey. 

Mom's notes: I've been making this several times a week now for 3 months and it is delicious. I've changed the amounts to 6 c. warm water, 2 c. powdered milk (cannery) and the starter saved from the previous batch. I use an immersion blender to blend the water and milk powder which makes a lot of foam on the top. It is not a problem for the yogurt, but if you don't want a small amount of "lace" on the top, prepare your milk before, allow to cool and the foam to subside. Heat the milk to 110˚ and proceed with yogurt prep.

In Arizona in the summer I just put a large jar of the mixture in the garage and in 8-12 hours it is ready and can then be refrigerated. Lately, since the evenings have cooled to the 70's I set my large pickle jar with mixture in a cooler and add water that is about 120˚. When it gets too cool, I drain off some water and add hot water to bring it up to the desired temperature.

Eliza has been making yogurt in her crock pot. Do it during the day, check with a quick read thermometer and if it gets below 115˚, turn it on to low temperature for 10 minutes until it is back to a good incubating temperature (not over 120˚).

Once the yogurt is set, I scoop out about 6 oz and save it as a starter for the next time. The remainder I scoop into smaller containers. If whey forms, you can stir it in or drain it off.

If you want to make yogurt with pasturized milk, first heat the milk to 180˚, being careful not to scald or boil over, then cool to approximately 110˚ before stirring in the yogurt starter.


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