Home Made Yogurt

[kirra]

Home Made Yogurt

Ingredients:

1 13 ounce can of evaporated milk (1 2/3 cups)
2 1/3 cups water
1/3 cup nonfat dried milk
1 rounded tablespoon of live culture plain yogurt

Preparation:

Mix and pour the water and evaporated milk into a kettle over low heat with a candy thermometer attached to the side. Scald until bubbles form around the edge of the kettle and the thermometer reads 180 degrees F. Remove from heat and stir in dried milk. Let cool to about 100 degrees and add the starter. Use a whisk to stir the mixture until smooth and silky. Pour into clean glass jars that have lids (I boil the jars first but let them cool before use) Now for the options. I love options.

If you have an electric stove: Preheat the oven to 150 degrees, turn off heat and leave the oven light on. Set covered jars on a cookie sheet in the oven. Close oven door and do not disturb for 3 full hours even though you are just aching to mess with them. Resist!

Don't have an electric oven? Use a crock pot by preheating it on low for about 15-20 minutes (walls should be very warm). Put the covered jars in the crock pot, cover, and turn off the heat. Every 30-40 minutes, turn the heat back on low for about ten minutes.

After 3 hours, tilt the jars ever so slightly to see if they have firmed up. If firm, stick them in the fridge for four hours or so (I like to make yogurt before I go to bed so I can have fresh yogurt for breakfast but do whatever makes you happy.

Serve with any fresh, frozen, or canned fruits.