| 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>
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”