To help with building your year's supply (this is Week 13 of 26), see this chart.
If you missed last week's FAQs on powdered milk, take a few minutes and see what's there.
It seems like just about everyone has an “Instant Pot”—a computerized electric pressure cooker. It’s good for more than pressure cooking, too. It can help you rotate your powdered milk! (If you don’t have one, don’t worry- there are non-instant-pot directions down below.)
Many of these pots have a yogurt setting, which is a low temperature at which the milk can culture properly into yogurt.
Here’s a link to instructions, from a lady who has played around with the recipe to learn how to be consistently successful. She uses milk in the gallon jug. To use powdered milk, mix up a gallon (or 2 quarts for a half batch) and follow the directions. https://thisoldgal.com/instant-pot-greek-yogurt/
No Instant Pot? No problem!
This recipe makes 2 quarts of plain yogrts at $. 78 per quart* if you're using your own starter.
Yogurt
1 ¾ c. regular nonfat dry milk, or 3 c. instant
7 c. hot water (not over 120 degrees F)
1/3 c. plain yogurt, with active cultures
Combine dry milk and 4 cups of the water. Whisk or mix in a blender. Add yogurt and whisk. Add remaining water or divide the remaining water evenly between your containers; stir well after adding the milk mixture! Pour into containers, cover, and incubate in a warm place for 4-8 hours or until set. Tip a container after 4 hours to see if it has set. If the yogurt is still liquid, wait 1-2 more hours. It will set up a little more when chilled. Store in fridge. The ideal temperature range for culturing yogurt is 105-120 degrees. The lower of these temperatures you begin culturing at, the sweeter the yogurt will be. The higher, the more tart. Above 120 degrees will kill the bacteria you’re trying to grow. Save 1/3 c. for culturing your next batch.
To flavor your yogurt after it’s made, add fruit, jam, juice concentrate, chocolate milk mix, etc., before eating.
To flavor it before culturing, use 6-8 Tbsp. of sugar per 2-qt batch, or 4-6 Tbsp. honey (dissolve this in your water first, or it will sink to the bottom), or a 3-oz. box of flavored gelatin, or 1/3-1/2 c. jam, or 1 c. chopped or mashed sweetened fruit. The syrup from canned fruit can be used in place of part of the water. If it’s not sweet enough, you can always add sugar when it’s done. 1-2 tsp. vanilla added to the batch is also a nice addition. Make your own combinations- chopped cherries with some vanilla and a little almond extract, blueberries with cream cheese added, toasted coconut with caramel sauce swirled in… let your imagination run wild!
To make firm yogurt that doesn’t become thin after stirring, use 4-6 tsp. unflavored gelatin, or two envelopes, per two-quart batch. Soften it in part of the recipe’s water, then heat gently on stove, in microwave, or over hot water, until the gelatin melts. Add along with remaining water.
*the cost per quart is based on a powdered milk cost of $2.57/lb, which is the current price at the Home Storage Center.
If you missed last week's FAQs on powdered milk, take a few minutes and see what's there.
It seems like just about everyone has an “Instant Pot”—a computerized electric pressure cooker. It’s good for more than pressure cooking, too. It can help you rotate your powdered milk! (If you don’t have one, don’t worry- there are non-instant-pot directions down below.)
Many of these pots have a yogurt setting, which is a low temperature at which the milk can culture properly into yogurt.
Here’s a link to instructions, from a lady who has played around with the recipe to learn how to be consistently successful. She uses milk in the gallon jug. To use powdered milk, mix up a gallon (or 2 quarts for a half batch) and follow the directions. https://thisoldgal.com/instant-pot-greek-yogurt/
No Instant Pot? No problem!
This recipe makes 2 quarts of plain yogrts at $. 78 per quart* if you're using your own starter.
Yogurt
1 ¾ c. regular nonfat dry milk, or 3 c. instant
7 c. hot water (not over 120 degrees F)
1/3 c. plain yogurt, with active cultures
Combine dry milk and 4 cups of the water. Whisk or mix in a blender. Add yogurt and whisk. Add remaining water or divide the remaining water evenly between your containers; stir well after adding the milk mixture! Pour into containers, cover, and incubate in a warm place for 4-8 hours or until set. Tip a container after 4 hours to see if it has set. If the yogurt is still liquid, wait 1-2 more hours. It will set up a little more when chilled. Store in fridge. The ideal temperature range for culturing yogurt is 105-120 degrees. The lower of these temperatures you begin culturing at, the sweeter the yogurt will be. The higher, the more tart. Above 120 degrees will kill the bacteria you’re trying to grow. Save 1/3 c. for culturing your next batch.
To flavor your yogurt after it’s made, add fruit, jam, juice concentrate, chocolate milk mix, etc., before eating.
To flavor it before culturing, use 6-8 Tbsp. of sugar per 2-qt batch, or 4-6 Tbsp. honey (dissolve this in your water first, or it will sink to the bottom), or a 3-oz. box of flavored gelatin, or 1/3-1/2 c. jam, or 1 c. chopped or mashed sweetened fruit. The syrup from canned fruit can be used in place of part of the water. If it’s not sweet enough, you can always add sugar when it’s done. 1-2 tsp. vanilla added to the batch is also a nice addition. Make your own combinations- chopped cherries with some vanilla and a little almond extract, blueberries with cream cheese added, toasted coconut with caramel sauce swirled in… let your imagination run wild!
To make firm yogurt that doesn’t become thin after stirring, use 4-6 tsp. unflavored gelatin, or two envelopes, per two-quart batch. Soften it in part of the recipe’s water, then heat gently on stove, in microwave, or over hot water, until the gelatin melts. Add along with remaining water.
*the cost per quart is based on a powdered milk cost of $2.57/lb, which is the current price at the Home Storage Center.
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