| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Yogurt |
1 |
Servings |
INGREDIENTS
| 2 2/3 |
c |
Whole milk |
| 1/3 |
c |
Whipping cream |
| 1/3 |
c |
Instant non-fat dry milk powder |
| 1/4 |
c |
Yogurt for starter |
INSTRUCTIONS
Combine milk and cream in saucepan. Heat until boils and rises in
pan. Set aside to cool to 120'F.
Stir in dry milk thoroughly. Cool to 115'F. Place yogurt for starter
in warmed 1-quart crockery bowl. Stir in some of milk mixture until
blended. Add all of milk mixture and stir lightly. Cover bowl with
plastic wrap. Wrap in towels and place in insulated picnic tote.
Close securely. Let stand undisturbed in warm place without drafts
8-10 hours. When yogurt is set, remove from picnic tote and store,
tightly covered, in refrigerator.
Makes 3 1/4 cups.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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