1 quart lukewarm water 110-115 degrees (hot tap water is fantastic)
2 c powdered milk
¼ c plain or vanilla yogurt ( must say contains live active cultures)
or 2 tsp yogurt starter (find at health food store)
Mix the dry milk to the water about a ½ cup at a time to avoid lumps until all well mixed.
Mix the yogurt starter warm milk. Stir well. Pour into Jars (with plastic lids) or old yogurt containers with lids. Incubate for 6 – 8 hours.
This should make almost 2 quart of yogurt.
Save about ¼ c of the yogurt to make more yogurt. You will know when you need to start with new starter if your yogurt is not setting up in the 6-8 hours when incubated.
You can also leave a little on your counter top without incubating to get buttermilk like product.
After the yogurt is set scoop out. Do not stir the yogurt unless you want it as a drink.
Incubating Yogurt.
Small lunch box size cooler place jars in and fill with hot tap water. This should stay hot about 110-115 degrees not hotter than 120 degrees and undisturbed for 6-8 hours. After incubating check the yogurt by scooping not stirring.
Place warm jars in oven with a pilot light on 6-8 hours
The water should not be any hotter than 120 degrees.
If you have a week yogurt starter it may take longer to incubate.
I have switched to only using the freeze dried yogurt starter to make my yogurt with because I was able to make 8 batches of yogurt about 16 quarts with 1 little packet of freeze dried yogurt. I did this by using about 1/2 cup yogurt left over from the previous batch. You can use 1/4 cup however you will when I only have 1/2 then I make more. I probably could have made more except every now and then I take a break from yogurt making.
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