Easy No-Fail Yogurt
If you use powdered milk, 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 to 2-1/2 C. dry milk powder (or more for a firmer yogurt)
1 T. or 1 envelope unflavored gelatin or Agar Agar. (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. 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 or combine yogurt with homemade jam. 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.
