If you use high quality powdered milk such as Country Cream, the yogurt will be especially fast, easy, and economical because you are able to skip the step which requires scalding the milk.
1/4 C. cold water
2 - 21/2 C. dry milk powder (or more if a firmer yogurt is desired)
1 T. or 1 envelope unflavored gelatin or Agar Agar. or 2 tsp. Pomona's pectin (blend at least 1 min. with 1 C. scalded milk until dissolved) (opt.)
1/2 C. plain yogurt or 2 - 5 gram packets of Yogourmet Freeze Dried
Starter
2 Qt. pure lukewarm water (110°F)
Sprinkle gelatin into cold water in a saucepan. When water is absorbed, bring mixture to a boil and stir into blended lukewarm water and milk mixture (about 110°F). Add yogurt or starter and blend until smooth. (If using Pomona's Pectin, blend pectin with 1 cup scalded milk until dissolved.) Pour into Yogourmet jar and incubate for 4 hours. After 4-6 hours the mixture should be set. Test with a spoon, rather than jiggling. Set yogurt should be refrigerated. This recipe will set more firmly as the yogurt cools.Add 1/4 to 1/2 C. sweetener or flavorings to mixture before incubation if you wish to make flavored yogurt. Try orange, lemon, almond, maple, or vanilla flavorings.
I have found that you may use yogurt from an old batch to start a new batch but the incubation time often takes longer because there are less live acidophilus organisms. This process of using yogurt as a starter may be repeated many times before fresh starter is needed.
