Yogurt
Source: Diana Rice
Small Batch:
1 cup non instant powdered milk solids
3 cups warm water
1 cup plain yogurt with live cultures (unflavored)
covered plastic container
Add 3 cups water to blender. Mix in 1 cup milk solids on slow speed. Pour into plastic container. (Repeat above steps as many times as desired for bigger batches still adding just 1 cup of yogurt.) Stir 1 cup yogurt thoroughly into mixture. Cover container and put in warm, draft-free spot such as unheated oven with the light on. Culture about 12 hours. Refrigerate when it reaches desired consistency. Do not be discouraged if culture time takes longer.
Tips: Stir in flavorings as to not disturb the consistency. If it does become runny, I call it drinkable yogurt. Also, I like to use yogurt as a substitute for sour cream. Reserve plain yogurt for a starter to a new batch.
Yogurt Pops
4 cups yogurt
½ cup sugar
Add in any combination: berries, bananas,
juice concentrate, jam, vanilla
Mix in blender until smooth. Pour into 3-ounce plastic or paper drinking cups. Insert plastic spoons for handles and freeze. Yield: 25 pops
