| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mixes | 4 | Servings | |
INGREDIENTS
| 1 | qt | Milk, low fat |
| 2 | T | Nonfat dry milk powder |
| 2 | T | Yogurt Starter OR, dry |
| culture | ||
| Plain yogurt, room temp |
INSTRUCTIONS
Combine milk and nonfat dry milk in a large deep bowl. Heat 12 minutes at FULL POWER or to boiling. Cool to 115F; monitor temperature with a microwave thermometer. Combine starter with about 1/2 cup cooled milk; mix lightly until smooth. Add milk mixture to remaining milk, mixing until well blended. Pour into warmed, large deep bowl. Place temperature probe into milk; cover with plastic wrap. Insert probe into oven. To incubate, heat to 113F on FULL POWER; hold at that temperature 3 1/2 to 5 1/2 hours. (Reset timer as needed) Chill. Yogurt will continue to thicken as it chills. Makes about 4 cups. NOTE: Drain liquid from yogurt after chilled. Yogurt will become thin if liquid is stirred in. Posted to MC-Recipe Digest V1 #287 Date: Fri, 08 Nov 1996 23:53:01 -0500 From: Martha Sheppard <MARTHAHS@postoffice.worldnet.att.net>
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