Prep 6 hrs
Cook 15 mins
this is a healthy and delicious addition to anybody's diet. you can add spices, sugar, fruit, veggies, anything you want. i also use it in recipes, adding it at the end. many indigenous cultures use fresh yogurt, and for good reason.
- combine liquid milk and powdered milk in a pot, put on stove at medium setting.
- preheat oven or toaster oven to "warm" setting (100-150 degrees F).
- once milk threatens to boil over, remove from stove and cool (in ice bath if desired) so that the pan is not too hot to the touch.
- combine milk and yogurt in a very clean tupperware container, cover container.
- set container in pre-heated oven, leave for about 6 hours.
- your yogurt should be nice and thick-- now store it in the fridge for up to two weeks.
- NOTE: The ideal incubation temperature is 115 degrees F, plus or minus 10. Instead of a warm oven, you can use a sunny outdoor spot during summertime. In winter, you can set the container by a radiator or wood stove. Recently I have found the crockpot is a reliable heat source. Simply place water in your crockpot, filling the pot about halfway. Then place the covered yogurt container inside the crockpot, making sure the water does not enter the yogurt. You can then use a thermometer to monitor the water temperature, and adjust your crockpot during the incubation period to maintain ideal temperature.
Very easy and economical to make and set up very well. I used a cup of dry milk powder, but wouldn't use so much next time, it set up too firmly and lost some of the tanginess I think because of the quantity of milk powder I used. I also used all organic products to make it--where else could you get so much organic yogurt for the price?? Good, easy technique.
I have been making homemade yogurt for years and was interested in the combination of the 2 types of milk. Using some of my reserved yogurt as starter and fat free milk with the powder milk, I placed this in a large glass jar, covered with a towel and placed in the oven with the light on overnight. As I wanted my yogurt thicker, I did strain off some of the whey. The yogurt is thick, creamy and tart.
This made one of the most delicious home-made yogurt I've ever had! Slightly sour and creamy in taste. I used two types of yogurt (indian (SOUR!) and Greek) and full cream milk. Sprinkled the milk powder into the yogurt before it was placed in the oven to set.