"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Yogurt- Marie's recipe, by Lynne Butler, is from The Smith Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Mix in blender on low for 10 sec. 5 c. warm water 1 1/3 c. non-instant powdered milk 2 heaping serving spoons (the ones that came with your silverware set) of plain yogurt with live culture in it.
Pour into 2 qt. Jar and put lid on it. Put in tall skinny ice chest with a couple more jars or pitchers of the hottest tap water in it. Put lid on ice chest. Check in about 3 hours. Tip the jar, if the yogurt pulls away from the side like pudding it is done.
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