Thursday, August 25, 2011


Did you know yogurt is easy to make at home?  Did you know you can make it with your food storage dry milk??

I am so excited to share this post with you!  I have just made yogurt out of dry milk!
It was so easy, It took a few hours of intermittent attention and then a bunch of hours just sitting incubating. 

I think you will love it as much as I do!

1 c. Nonfat Instant Milk Powder (DO NOT use a milk substitute like morning moo)
4 c. Hot Water
2-3 Tbs Plain Yogurt (or use a dry yogurt starter and follow those directions)

Mix the 1 c. Milk Powder with hot water in a quart size jar.  Fill it half way and mix, (I put a lid on and shake it) then fill it up to the bottom of the neck.

Place this jar into a pot of boiling water with a towel or canning rack on the bottom to prevent the jar from breaking, like a double boiler.
Using a meat or candy thermometer, heat the milk to 180º F.  Remove from heat and allow to cool to 115º.  (It takes about 1 hour each to heat and then cool the milk)

Place the 2-3 Tbs Yogurt in a bowl.  Pour in a small amount of the cooled milk and stir until it is smooth.  Pour this mixture into the jar and stir.

Wait 10 minutes and stir again.  Place the lid on the jar and place in a small insulated bag (lunch bag or small ice chest).  I added 2 more qt jars of hot tap water to help maintain the temperature.  Pack the extra space with towels, making sure the 3 jars are touching.  Seal. 

My bag was very thin, and I had a small insulated bag that was slightly larger so I placed one bag inside the other.  The goal is to maintain a good temperature for the growth of the culture which is how the yogurt sets. 

Allow to incubate until it is set, about 8 hours.  I simply left mine over night.  In the morning it was set.  When set, place in the fridge.  It will keep for 1-2 weeks.

There was a small amount of yellowish liquid on the top of the yogurt.  This is whey, healthy and very high in protein content.  I stirred it into my yogurt, but you can pour it off if you prefer.

Flavor with jelly, fruit, granola, extracts or oils.  Use it plain as a sour cream or mayo substitute in recipes.  Make smoothies or fruit dips. 

Home made yogurt is slightly 'softer' than storebought yogurt.  There is frequently added pectin and other thickeners in storebought yogurt which you do not add to your home made stuff.  It is purely milk and cultures.

It's a great way to save a little money and use your food storage so that it doesn't go bad!

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