Recipe: Homemade Yogurt (9)

YOGURT
8 c. water
3 1/4 c. powdered milk
1 tsp. plain gelatin in 2 tablespoons water
1/4 c. plain yogurt ( Make sure it contains a live culture.)
Mix milk and water. Heat to 105 degrees. Remove half of milk, heat to almost boiling. Add softened gelatin. Stir well then add the rest of the milk. Stir in the plain yogurt. Cover with plastic wrap. Place in oven with the light on. Check in 6 hours. If it's very thick (almost like Jello) take out and store in refrigerator. Let stand 12 hours in refrigerator. Let stand 12 hours in refrigerator before adding concentrated orange juice or fresh fruit for serving.

YOGURT CREAM CHEESE

Make a strainer with 3 to 4 layers of cheese cloth over a wide mouth quart jar and rubber band. Put a pint of yogurt into the cheese cloth. Wrage the whole thing in a plastic bag and let it drain for 24 hours in the refrigerator. You can use this the same as any cream cheese-not fat. Makes about 8 ounces.

YOGURT
1 1/4 c. instant dry milk powder
1 1/4 c. non-instant dry milk
7 c. warm water
4 whole grain saccharin, dissolved in sm. amount of the warm water
1 tbsp. vanilla
1/3 c. yogurt live culture
(Yogurt has a slightly better flavor if some non-instant dry milk is used. This can usually be purchased at a health food store. If not available, use total of 3 cups instant dry milk powder. Yogurt culture is simply plain commercial yogurt which you buy to eat.) Mix all ingredients together thoroughly and pour into 2 quart jars. Place in oven and keep temperature between 110 to 120 degrees until yogurt is set, 2 to 3 hours. Do not disturb during this time. Chill immediately when set so mixture does not become too sour or separate. Crushed fruit may be strained into the yogurt mixture before it sets, but most people like to add the fruit at serving time. Be sure to save 1/3 cup to use for culture for your next batch. In several months you may need to purchase a new culture if yogurt begins to get more strong and acidic. (*To keep oven at correct temperature of 110 to 120 degrees, you can turn it on and off for a short time occasionally. If the oven is small, the turned on oven light provides a good amount of heat. Some people simply leave the mixture on the countertop overnight, but depending on the weather it could set before morning and would not be refrigerated at the proper time. It usually takes about 6 hours at room temperature. Check each half hour after 2 hours to see if mixture is set.) Yield 2 quarts.

YOGURT
1/2 tsp. unflavored gelatin
1 tbsp. sugar
3 c. instant powdered milk
1 lg. can evaporated milk
3 heaping tbsp. commercial yogurt (with live cultures)
Soften gelatin in water. Then add enough boiling water to make one cup. Add the sugar and let cool to room temperature. Preheat oven to about 275 degrees (250-300 degrees). Mix the powdered milk with 3 cups of tepid water in a heat-proof 2 quart mixing bowl. Add the evaporated milk and two more cups of tepid water; stir well. Add the gelatin mixture and the commercial yogurt and stir very thoroughly. Cover the bowl. Open the oven, close the oven door. TURN OVEN OFF. Turn on the oven light. Leave overnight or about 12-14 hours. Makes about 2 quarts. (This makes great frozen pops for children. Just mix one cup yogurt with 1/4 cup concentrated fruit juice. Pour into molds and freeze.)

YOGURT

Preheat oven to 275 degrees. In a measuring cup, add boiling water to 1/2 teaspoon unflavored gelatin to make 1 cup. Add 1 tablespoon honey (optional). In a 2-quart ovenproof mixing bowl, mix 3 cups instant milk with 3 cups water. Add 1 large can evaporated milk. Stir well. Add gelatin mixture and 3 tablespoons plain yogurt. (Dannon.) Stir well. Turn oven off. Cover with a plate and let sit in oven 8-10 hours. Then refrigerate until fully chilled.

LOWFAT YOGURT
c. instant powdered milk (lowfat, skim)
2 pkg. Knox gelatin
1 tbsp. sugar
1 lg. can evaporated skim milk
3 tbsp. plain yogurt
Boiling water
Soften gelatin: Put gelatin in measuring cup and add boiling water to make 1 cup. Add sugar, let cool. Preheat oven to 275 degrees. In large bowl, mix powdered milk with 3 cups of water. Add evaporated milk and 2 more cups tepid water. Add gelatin mix and yogurt. Mix thoroughly. Cover bowl with aluminum foil. Place in oven and turn oven off. Leave in oven overnight - 8 to 10 hours. Refrigerate. Mixture will thicken when cooled. Makes 2 quarts. Variation: mixture can be split into smaller bowls before placing into oven. Each bowl can have a different flavor, i.e., vanilla is nice and butter flavor with lemon tastes like cheesecake. Add a little more sugar or sweetener if desired.

YOGURT
6 c. warm water
1 1/2 c. non-instant powdered milk
1 lg. can evaporated milk
3 tbsp. yogurt (or yogurt culture)
Blend. Pour into jars. Set in warm water to their rim. Set 4 hours without moving. Keep temperature between 105-120 degrees. Keep covered. Makes 2 quarts.

MENNONITE YOGURT
3 c. powdered milk
1 pkg. unflavored gelatin (or 1 1/2 pkgs. to make it thicker)
1 tbsp. sugar (or more if you like it sweeter)
1 lg. can evaporated milk
3 tbsp. Yogurt (With live culture.)
1 1/2 tsp. vanilla (optional)
Soften gelatin with a little cold water, then add boiling water to make 1 cup total. Add sugar and cool a bit. In a large bowl, mix 3 cups of powdered milk and 3 cups water. Mix well. Add evaporated milk, 2 more cups tepid water, gelatin mixture, vanilla and yogurt. Stir well. Put into a covered bowl or covered glass jars then put into oven that was preheated to 275 degrees and turned off. Leave it in overnight or for 8 to 10 hours. Do not disturb while in the oven.

BASIC PLAIN YOGURT
4 c. milk
1/2 c. yogurt(With live culture.)

Scald the milk in a stainless steel, enamel or flameproof glass saucepan by heating it until small bubbles appear around the edges. Do not let the milk boil; remove from heat immediately. Allow to cool slightly. When the milk has cooled to about 100 F, stir in the yogurt. (If you don't have a thermometer, test the temperature of the milk with your finger. It should feel quite warm but not hot.) Cover the saucepan. Wrap it well in several layers of terry towels, or place it in an oven with a pilot light. Allow the pan to remain undisturbed for 8 hours, or until the yogurt has set. Store finished yogurt in the refrigerator.