| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dairy | 1 | Recipe | |
INGREDIENTS
| 1 1/2 | c | Canned milk |
| 2 2/3 | c | Skim milk |
| 1 | ts | Unflavored gelatin |
| 1/4 | c | Commercial yogurt (or 1 pkg. |
| Yogurt starter) |
INSTRUCTIONS
Put the milk in a 2 quart pan and sprinkle on gelatin. Let soak 5 minutes or so then stir with a wire whisk while heating to almost boiling (to pasteurize). Cool to warm. Add 1/4 cup commercial yogurt (unflavored) and whisk in until incorporated. rinse out small hars with hot water and fill with warm yogurt mixture (1/2 pint canning jars work well for this and are approximately the size of serving size you get in the store). Set in a warm place overnight, covered with a blanket. I have read that you can incubate the yogurt by pouring the yogurt mix into a warmed thermos bottle and letting it sit overnight. Personally, I use the Salton Yogurt maker that I found at the Salvation Army for $2.00; it works every time. Posted to MC-Recipe Digest V1 #287 Date: Fri, 08 Nov 1996 22:36:28 -0900 From: "Jenny S. Johanssen" <johanssen@matnet.com>
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