Boil 1/2 gallon fresh milk for 4 minutes. Insert thermometer and cool to 100 to 125 degrees. Add 1/2 cup powdered milk and 1 pint plain commercial yogurt. Spoon into warm, clean jars. Put lids on. Put warm water (100 to 125 degrees) in deep pan, put jars in (water should cover at least one half of jar). Turn to low heat (about 125 degrees) for 2 to 4 hours. Remove when contents become firm. Refrigerate.
For additional batches, save one jar to use as next starter (can be used several times, then begin again with commercial yogurt).
We had a 'yogurt maker' when I was little that was a....glorified 'warm' plate with 4 square glass dishes. Fine, but I'm in K.I.S.S. mode this week - s'all about the MULTI-FUNCTION stuff. Glass jar, pot, water, stove. Muy simple.
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Gonna try this one:
For additional batches, save one jar to use as next starter (can be used several times, then begin again with commercial yogurt).
--cooks.com
We had a 'yogurt maker' when I was little that was a....glorified 'warm' plate with 4 square glass dishes. Fine, but I'm in K.I.S.S. mode this week - s'all about the MULTI-FUNCTION stuff. Glass jar, pot, water, stove. Muy simple.