Yogurt
Equipment
1 large heat proof bowl
measuring cups, spoons
jars to store yogurt in
oven
3 cups instant powdered milk
1/2 teaspoon unflavored gelatin
1 Tablespoon sugar or honey
1 large can evaporated milk
3 Tablespoons yogurt (make sure it has a live culture)
water
Add 1 cup boiling water to softened gelatin. Add sweetener (It takes the edge off) and let the mixture cool a bit.
Preheat oven to about 275 degrees.
Mix 3 cups powdered milk with 3 cups water. Add 1 large can evaporated milk, 2 more cups tepid water and the gelatin mixture. Add yogurt and stir thoroughly. Cover bowl, put in oven and TURN THE OVEN OFF. Leave overnight or 8 to 10 hours. Makes 2 quarts and is foolproof.
Equipment
1 large heat proof bowl
measuring cups, spoons
jars to store yogurt in
oven
3 cups instant powdered milk
1/2 teaspoon unflavored gelatin
1 Tablespoon sugar or honey
1 large can evaporated milk
3 Tablespoons yogurt (make sure it has a live culture)
water
Add 1 cup boiling water to softened gelatin. Add sweetener (It takes the edge off) and let the mixture cool a bit.
Preheat oven to about 275 degrees.
Mix 3 cups powdered milk with 3 cups water. Add 1 large can evaporated milk, 2 more cups tepid water and the gelatin mixture. Add yogurt and stir thoroughly. Cover bowl, put in oven and TURN THE OVEN OFF. Leave overnight or 8 to 10 hours. Makes 2 quarts and is foolproof.
