How to make it

  • Combine milk, dry milk powder in saucepan, bring to a boil.
  • Immediately remove from heat and cool for 15 minutes.
  • Add a little of the lukewarm milk to plain yogurt starter and beat lightly with a wire whisk. Add in remaining milk and beat lightly.
  • Pour into a deep ceramic (foodsafe) crock and cover with a clean cloth. Secure with a rubber band.
  • Place in unlit (gas) oven for about 4 1/2 hours for a mild yogurt.
  • Longer for a tangier curd. After yogurt has fermented, chill very well before using. Save a small amount as a starter for your next batch.
  • Can be flavored and saved tightly covered and refrigerated.
  • Great as a marinade for lamb.
  • Good in soup preparations.

Reviews & Comments 1

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  • trigger 9 years ago
    This sounds terrific nice and thick the way I like it.
    Five forks and a smile:)
    Was this review helpful? Yes Flag

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