| 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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