Every recipe shown below needs to have the milk heated to boiling and then cooled to 110-115 degrees. Starter needs to be at room temperature when added. Incubate anywhere from 3-6 hours. Never use aluminum pots & pans for making yogurt. Use glass, stainless steel, or enameled pots.
1 quart Nonfat milk
1/4-1/3 C Nonfat dry milk powder
Whole Milk
1 quart Whole milk
2-3 tbsp Nonfat dry milk powder
Evaporated Milk
1-13 oz can Evaporated milk
1/3 C Nonfat milk powder
(no need to boil this one)
Light Cream Yogurt
1 quart Half in Half
1 tbsp Nonfat dry milk powder
Sweetened Yogurt
Add 1/4 C Sugar
2-4 tbsp Honey
Vanilla Yogurt
1 tbsp Vanilla
Swiss-Style Fuirt Yogurt
1/2 - 1 C Pureed fresh fruit or canned fruit
Add to cooled milk mixture
"Fruit in the Bottom"
2 tbsp Chopped fresh, preserves, sauces to the bottom of yogurt cup. Spoon in cooled milk.
Syrup Yogurt
1/2 C Flavoring to milk mixture (chocolate, maple, fruit syrup or cream of coconut)