Homemade Yogurt (from powdered milk)
From the kitchen of Tammy Hulse
By the gallon By
the half-gallon
6 cups water 3
cups water
4 cups dry milk powder 2
cups dry milk powder
2 capsules acidophilus supplement 1 capsule acidophilus supplement
½ cup plain yogurt ¼
cup plain yogurt
For vanilla yogurt
½ cup – 1 cup fructose or xylitol to sweeten ¼ - ½ cup fructose or xylitol to sweeten
1 TB vanilla flavoring 1
½ tsp vanilla flavoring
Spray large saucepan with
non-stick pan spray. Blend 2 cups milk
powder with 3 cups water using blender.
Pour in saucepan. Repeat with
remaining milk powder and water if making one gallon.
Heat milk to 180 F (almost
boiling). Stir frequently to prevent
scorching. Pour milk into a one gallon
pitcher or a ½ gallon pitcher, depending on the amount being made. Add enough water to make 1 gallon or ½
gallon. (This step will quickly cool the
milk – temperature should not be hotter than 110 F for the next step. Add ice cubes if necessary to cool)
When mixture has cooled
enough, add opened acidophilus capsules and stirred yogurt. Mix well.
Add sugar and vanilla if desired.
Pour into pint or quart jars.
Incubate for 4-6 hours. Test with
a spoon, rather than jiggling. Set
yogurt should be refrigerated in jars.
This recipe will set more firmly as the yogurt cools.
Evaported Milk Yogurt
(no-cook)
1 can evaporated milk
¾ cup hot water
1 capsule acidophilus supplement
¼ cup plain yogurt
Dilute evaporated milk with
hot water. Make sure the temperature of
mixture is not higher than 110 F. Add
acidophilus and yogurt. Pour into 2 pint
jars. Incubate 4-6 hours.
Incubating Yogurt (hold at a temperature of 105-115 F)
Dehydrator: Place filled mason jars in dehydrator and
hold at a temperature of 110-115 degrees.
(Round dehydrators with stacking trays can be used by placing jars on
one tray and then placing plastic top over the jars. Wrap sides with a beach towel. Make sure to leave the top vent hole clear so
you don’t overheat the motor.
Heating Pad: Put a heating pad on a counter and set to
medium. Place folded bath towel on
top. Place jars on towel and cover with
another towel, tucking in edges to form a warm nest.
Water bath: Put jars in a large bowl of water and cover
with a bath towel. After about 2 hours,
add boiling water to reheat cooled water.
Oven: Put jars in oven that has been heated to 100
F, then turn oven off but keep pilot light or oven light on.
Flavoring Yogurt
Homemade yogurt can be easily
flavored with your favorite fruit jams and juices:
A little freezer jam stirred
into yogurt makes a great smooth yogurt that kids love!
Frozen juice concentrate can
be stirred into yogurt for a variety of flavors. I personally like the “Old Orchard” juices
because they are 100% juice with no added sugar. Experiment with all the flavor
combinations. Add some fresh fruit and
enjoy!
Yogurt Cream Cheese or
Sour Cream – Use plain yogurt
Line a colander on large
sieve with muslin or other loose weave fabric.
Pour yogurt into colander. Cover
and place in a bowl to drain.
Refrigerate for 4-6 hours for sour cream or 8-10 hours for cream
cheese. Remove from fabric and place
in a container, sprinkle with salt. Mix
well. Store, covered, in refrigerator
for up to 3 weeks.