Yogurt

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