Yogurt

We made this yogurt at our Relief Society Activity.  It is so yummy mixed with granola and berries, or in a smoothie.  I even used it as a substitute for sour cream.  It was supper cheap to make and last for three weeks!

Yogurt

Jessica Sharp

14 cups milk
1 cup nonfat dry powdered milk
1 cup yogurt start
2/3 cup sugar
2 T vanilla

For plain yogurt omit sugar and vanilla

In large pot, mix all ingredients except yogurt start. Bring to 180 degrees f. Take off heat. Allow to cool to 100 degrees. Stir in yogurt start. Put immediately in masons jars (makes about 4 and 1/2 quarts). Put in blanket lined cooler and wrap blanket around jars snugly. Place somewhere undisturbed for 9 hours. Refrigerate

Tips- if you cool it Past 100 degrees you van easily heat it back up to 100 degrees. Just make sure it's right at 100 when you add the start.
-if the bottom of the pot scorches, don't panic! Just don't scrape the bottom of te pan. Pour out into another container to cool.
-you can buy a cheap candy thermometer for 3 dollars. Works great.
-add orange juice concentrate, fresh fruit or granola to yogurt. You can also substitute plain yogurt for sour cream in any recipe.
-dannon plain yogurt is the only yogurt that will work as a start. It can't be the fat free version. The only ingredient in the yogurt should be "grade A milk"
-this is a great food to give kids, especially when they are on an antibiotic. Probiotics are needed because the antibiotic kills all bacteria, bad and good.