"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Powdermilk Yogurt Recipe

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This recipe for Powdermilk Yogurt, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Meredith DeVoe
Added: Wednesday, March 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 c. powdered milk
4 c. hot drinkable water
1/2 c. fresh yogurt

Directions:
Directions:
Put the above ingredients into a clean, quart jar and blend very well with a whisk. The water should be hot enough that you can stand to leave your finger in it for several seconds without saying "ouch". Leave in a warm place for several hours, until thickened. Refrigerate and use within 3 days. Save the last 1/2 cup yogurt to make the next batch.

The key to good yogurt from powdered milk is to use a good-tasting brand. I use Dano and like the results. And, the yogurt used to start with has to have active cultures. I start with Farm Fresh drinking yogurt with good results as well; then I use some of my own to start the next batch.

There should be some clear liquid whey in the yogurt, but if there is a lot, and the smell is very sharp and air bursts from the jar when it is opened, it is most likely spoiled. Use it to bake or feed it to the dog.

 

 

 

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