Wednesday, January 04, 2006


This will not be as firm as store bought because they use pectin to thicken it .

1 quart skim milk
1/2 cup nonfat dry milk
1 tablespoon yogurt

Combine milks, dissolve. Heat to 120 degree F. and place in a container.
Cool to 110 degrees F.
Remove 1/2 cup of the warmed milk and blend into yoghurt.
Blend with remaining milk.
Cover container and use a yogurt maker until firm or about 12 hours.

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