Yogurt Recipe

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Here's that recipe for yogurt that I have used for years. 2 cans of evaporated milk, 2cans (evaporated milk cans) warm water, 3 heaping tablespoons of plain yogurt (I use Dannon plain as I know it has live cultures) 1 1/2 cups of powdered milk. Mix this well and pour into containers. I use 1 cup jelly jars but don't fill them to the top. I like to leave room to add fruit when I eat it. Put lids on jars. Set in a warm oven overnight and refrigerate in the morning. I have an electric oven that I heat to 100 degrees and turn off. If I leave the oven light on it keeps my oven at just the right temperature for making yogurt or raising bread for that matter.

-- Nancy (nannyb@huntel.net), April 05, 2002


Here is a cheaper method that we use.

Put 2 cups warm water in your blender and add 1 cup non-instant powdered milk and mix. Then add 1 heaping tablespoon cultured yogurt and mix for 10 seconds. We do this about 5 times and fill a large pot with this mixture and put the lid on. We place this pot into a larger pot which is filled with hot water and place it on a trivet on our cookstove (a heating pad or other warm area would do) keeping it warm for 3-4 hours. Voila, great yogurt for a fraction of the price.

Every morning we mix yogurt, milk, frozen fruit and a bit of honey in the blender for yogurt shakes. The kids love them and they are really healthy and filling.

-- Silvia (organic_farmer@hotmail.com), April 05, 2002.

Thanks to both of you - very much

I tried both recipes yesterday, and both are wonderful! Nice variation on a healthy theme. Everybody gave both recipes a "thumbs up".

-- Michaela (flhomestead@hotmail.com), April 07, 2002.

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