- 2 Quart Sauce Pan
- 3 1/2 Cup of Powdered Instant Milk ( 2 cups non instant)
- 8 Cups of warm Water
- 3/4 Cup of commercial plain yogurt with live cultures. I like to use Dannon. You will want this to sit at room temperature for about 20 minutes so it doesn't shock the milk. Or some yogurt reserve that you have already made. (it needs to be plain)
- 6-8 Half Pints or something to put the yogurt in.
- Jams or flavorings
I have a yogurt maker because I make yogurt so much. I make it about every other day. What you don't have a yogurt maker? There are a few solutions to this. The
- You can rap your jars in a blanket or towel and place them in a cooler for insulation to keep warm.
- You can place them in your oven with the oven light on and this will keep it warm enough. (but remember you can't use your oven for about 10 hours.)
- If you have a dehydrator with a heating element, you can place them inside on a shelf.
- Place on top of a heating pad on the counter and turn it to low. Cover it with a towel.
Wherever you decide to place your yogurt you will need to leave it undisturbed for 9-10 hours. And it must say slightly warm for the cultures to grow. I like to do this right before bedtime so that my yogurt is done when I wake up in the morning. You will still need to refrigerate the yogurt for 3-4 hours before eating. It makes a great after school snack for the kids. Remember to save 3/4 cup of plain yogurt that you just made for your next batch. You should get a new culture after a couple of months to refresh your yogurt. This yogurt will last about a week in the refrigerator. If it's not eaten before then.
If you don't want to make yogurt using powdered milk you can always use store bought milk.
You cannot use Morning Moo because it is a milk substitue and not truely milk. Tip: If you find that your yogurt is a bit thin. (each powdered milk is different) Try adding a bit more powdered milk and it should thicken.