Ingredients:
1 cup skim milk
2 tablespoons natural yogurt (as starter)
1 cup warm water
1 cup non-instant dried skim milk crystals (instant powder does not work as well)
2 cups warm water
2 tablespoons natural yogurt (as starter)
1 cup warm water
1 cup non-instant dried skim milk crystals (instant powder does not work as well)
2 cups warm water
Recipe:
1. Put milk, natural yogurt and 1 cup warm water in blender or food processor; blend until mixture is smooth.
2. Add powdered milk, 1/4 at a time while blender is on, and slowly incorporate all of it.
3. Add 2 cups warm water and blend again.
4. Pour mixture into 4 individual bowls or into one large one.
5. Leave the yogurt for 3-8 hours until firm curd is obtained.
6. When yogurt is thick, refrigerate it. You can use 2 tablespoons of this yogurt to start the next batch.
2. Add powdered milk, 1/4 at a time while blender is on, and slowly incorporate all of it.
3. Add 2 cups warm water and blend again.
4. Pour mixture into 4 individual bowls or into one large one.
5. Leave the yogurt for 3-8 hours until firm curd is obtained.
6. When yogurt is thick, refrigerate it. You can use 2 tablespoons of this yogurt to start the next batch.
Serves:
4 cups
Notes:
Stabilizing Yogurt:
If you want to use yogurt as a cooking liquid or sauce which needs to be cooked you have to stabilize it otherwise it will curdle. You can do that by beating 4 cups yogurt in large saucepan until liquid. Add one egg white and a pin