Powdered Milk...The Sequel!

I CONFESS...I'VE DONE THIS TOPIC BEFORE!
If you are on my Provident Living Newsletter list, just pretend you've never seen this.  I just knew that if I didn’t find some new and interesting ways to use my powdered milk storage, it would just sit on the shelf gathering dust and losing nutrients.  So I decided to learn how to make my own yogurt.  The best instructions that I came across are in the cute little handbook called “The Family Storehouse” put out by Highland Stake. 

INSTANT OR NON-INSTANT

What could be simpler, I wondered, than a recipe with only three ingredients:  water, powdered milk, and a small container of plain yogurt?  I decided to try it out and…only if I liked it…pass it on to you.  The recipe specified non-instant nonfat milk, not whey-based varieties such as Morning Moos.   I only had instant in my storage, so I went all over trying to find the non-instant.  I finally tracked some down at the “hippie-organic-wheatgrass store” in American Fork and set to work.  The finished product was creamy and yummy, especially with strawberry fruit preserves stirred in.  I was pleased with the result, but didn’t feel I’d saved any money because I had to pay $10 for the milk and almost $3 for the Greek yogurt I used because of its live cultures and higher protein content. 

For my second attempt, I used instant milk, only I doubled the amount called for in the recipe.  And it came to pass (lol) that it worked out even better.   So go ahead and substitute the instant if that’s what you have…but not Morning Moos.  For those who don’t have “The Family Storehouse,” the recipe is as follows:

YOGURT RECIPE—(makes 4 pints—can be doubled for quarts)

2 ¼ cups warm water

2 cups dry powdered milk (or 4 cups instant)

4 ½ cups cold tap water

2/3 cup plain yogurt (no gelatin) this is your start—you will use your own home-made yogurt hereafter.

Mix dry milk and warm water in blender or mixer.  Pour into kettle, foam and all.  Slowly heat to 180 degrees, stirring often to prevent scorching.  Remove from heat and pour into a large bowl containing the cold water, bringing temperature down to below 110.  Spoon off foam and mix in the yogurt start. 

Pour into jars. (I used ½ pint jam jars because they are cute)  Place filled (uncovered) jars in warm oven that has been preheated to about 170 degrees.  Turn off oven, but leave oven light on, it will keep the oven warm.  You can use the “proofing” function or a warming drawer if desired.  Do not allow jars to be jiggled or moved.  It should set up in 8-12 hours, so leaving it overnight to set would be ideal.  When set, put lids on jars and put in the refrigerator.  Keep 6-8 ounces to start your next batch.

VARIATIONS:

You can pre-flavor your yogurt by mixing in 2 ½ T of dry Jell-o and 2 T of sugar into 2 cups of the mixture before pouring it into the jars.  I made one pint of vanilla yogurt by mixing in 3 T sugar and ½ tsp. Vanilla.  Be sure to keep enough plain yogurt for your start.

Hope you have fun trying this easy recipe.  It will make you feel all provident and virtuous. =D If you can figure out a way to get it into Gogurt tubes let me know.

Don't you miss the early-morning rattle of milk bottles being left on your porch?