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4 cups              Milk, skim

½ cup               Non fat dry milk powder

½ cup               Yogurt, plain, live cultures


  1. In a saucepan combine milk and nonfat dry milk and heat to 180 degrees
  2. Do not allow milk to boil
  3. Remove milk from heat and cool to 110 degrees (stir to cool evenly)*
  4. Add yogurt starter to a small amount of milk  and mix thoroughly but do not beat or whip
  5. Combine starter/milk mixture with remainder of milk and mix to evenly distribute
  6. Divide mixture between sanitized yogurt jars
  7. Snap lids on
  8. Place jars on base and cover with lid
  9. Turn on power
  10. Allow yogurt to process for 8 – 10 hours
  11. Yogurt should jiggle in the center when set
  12. Place jars in the reach-in for 2 hours to chill
  13. Add flavorings when yogurt is chilled/set
  • If the milk is too hot the starter may be killed or altered
  • If the milk cools too much additional processing time may be necessary

Notes: Homemade yogurt is often not as smooth as commercial yogurt, as a general rule the longer the processing time the more sour the yogurt. Whole milk generally results in a thicker yogurt


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One Comment on “Yogurt”

  1. Tori April 5, 2012 at 4:18 pm #

    Can we make yogurt??

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