Homemade Yogurt

6 c. water (spring water, or other unchlorinated water)
1 1/2 c. non-instant powdered milk or 2 c. instant powdered milk)
1 can evaporated milk
3 T. culture (Dannon plain is great, or anything with active culture)

Put water and powdered milk in large pan and slowly heat until blended thoroughly.  Do Not Boil.  
Add can of evaporated milk, mix well.  Cool to 110 degrees (F).  Add culture and mix in well. 

Pour into individual containers and keep at 90 to 115 degrees (F) for six to eight hours until set. 
Refrigerate.  (note: I have a deep electric frying pan and fill it with about an inch of water.  I then 
put in the containers of yogurt, and set the temperature at 110 (F).  Cover and leave until set. 
It works really well.)

This yogurt is so creamy and good, if you want to just add a little vanilla and about a teaspoon 
of sugar per serving and . . . yummy!

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This page was created on 2/12/98, last updated 3/27/98.

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