Instructions
- Pour milk into large pot.
- Add powdered milk.
- Stir well and slowly warm up to between 170-180 degrees. Do not let go over 180 degrees.
- Take off heat and quickly cool to 130 degrees. Add yogurt and stir in well.
- Pour into clean jars and cover.
- Place in cooler. Fill milk jug with hot water (from tap) and place next to jars also. Cover all with a towel and then place lid on cooler.
- Place in quiet place and let rest for 5-8 hours. Overnight is okay too if you prefer stronger yogurt.
- Put in fridge and cool before enjoying.
- Flavor as desired with vanilla, honey or fruit to taste.
- Use this yogurt to start a new batch later. After a few batches, you may need to start over with fresh stuff from the store.
Recipe Notes
Optional Greek Yogurt. Strain yogurt in a cloth lined small holed colander for 6 hours.
Save the liquid (whey) to make fresh bread or put in soups if desired.
Use for mango lassi
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