Friday, December 3, 2010

How Do I Use Dry Milk? Use it for Yogurt

Dry Milk Perfect for Yogurt
At my house we love yogurt and we love to use yogurt to make smoothies.  This recipe is easy and makes great yogurt. Note this makes plain yogurt. You will have to add sweetener if you want sweet yogurt. If you want to buy yogurt cultures and keep them in your fridge or freezer. I get mine from: http://www.cheesemaking.com/



 Yogurt Recipe for Yogurt maker
1 ½ cups dry milk
3 ½ c very hot water (110-125 degrees F)
⅓ c plain yogurt with live active cultures

Plug in yogurt maker to warm. Dissolve milk in water. Gently stir in yogurt. Place in yogurt maker 6-8 hours.  Refrigerate immediately
If you don’t have a yogurt maker you can use one of the following methods.  Which ever you choose note that it might take a few tries to find the right temperature for you home. If your yogurt does not “set” the first time try again. It is worth it.
* A note on yogurt makers, if you find yourself making yogurt with any regularity it is a great investment. I have had very good luck finding them used (although both I bought were still in the plastic never used before) at thrift stores.  I think I paid $3.00 for mine and $4.00 for my sisters)





 In a crock-pot
1 ½ cups dry milk
3 ½ c very hot water (110-125 degrees F)
⅓ c plain yogurt with live active cultures

Preheat crockpot on low for about 15 minutes, until it is very warm to the touch. Dissolve milk in water.Add to crockpot. Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.

When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/3 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir gently to combine.

Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.





Other Options:
In a  thermos
1 ½ cups dry milk
3 ½ c very hot water (110-125 degrees F)
⅓ c plain yogurt with live active cultures

Mix milk and hot water and almost fill a thermos bottle (preferably widemouthed) with milk heated to 100 degrees F. Add ⅓ cup plain yogurt and mix thoroughly. Put the lid on and wrap the thermos in two or three terry towels. Set it in a warm, draft-free place overnight.



In an oven
1 ½ cups dry milk
3 ½ c very hot water (110-125 degrees F)
⅓ c plain yogurt with live active cultures

Mix milk and hot water pour into a casserole dish and add ⅓ cup of plain yogurt. Stir well and cover the casserole. Place in a warm (100 degree F.) oven with the heat off. Let it sit overnight.

On a heating pad
1 ½ cups dry milk
3 ½ c very hot water (110-125 degrees F)
⅓ c plain yogurt with live active cultures

Mix milk and water gently add ⅓ cup plain yogurt. Set an electric heating pad at medium temperature and place in the bottom of a cardboard box with a lid. (A large shoebox works well.) Fill small plastic containers with the milk-yogurt mixture; put on the lids. Wrap a heating pad around the containers, then cover with towels to fill the box and let sit, undisturbed, for 5 to 6 hours.

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