Good morning to everyone on this last day of October 2020. I hope that you are doing well today and have a really good day. I am enjoying some very nice and cool weather for this North Florida day.
I will have to post the photo, next month, when I make up some of this awesome yogurt for myself, again. This yogurt is thick, but not as thick as what you buy that is already made. So the texture is smooth but a little more drippy than the store bought type, and I do not want to add any thickner’s to it as I want it natural.
When you have finished making this yogurt and stored it in multiple bowls, then the combinations are endless for your own choice of flavors. I end up with 4 Betty Crocker plastic, square bowls that are half filled with yogurt and that’s a lot of yogurt! This will also last for a month in the refrigerator.
You could make banana yogurt or apples and cinnamon or strawberry or peach or blueberry or raspberry, just use your imagination!
The recipe is—-one 8 oz container of plain yogurt (must say acciladolphus) active cultures on it.
1/2 gallon of whole milk
2c. powdered milk
Farenhight themometer
Heating Pad
Start this recipe by putting the yogurt into an ice-tray the day before. When froze then put this in a ziplock baggie for your culture for this time and ten more yogurt adventures also. Thaw out 2 cubes when you start to make this recipe.
In a large heavy duty pot, pour in the half a gallon of whole milk and the 2 cups of powdered milk. Using a whisk to stir this the whole time that you are making this recipe. You do not want it to burn. Use medium heat.
Use your themometer to see that it gets up to 180-190 F. Then take off heat and cool down to 100-110 F and then add in the thawed 2 yogurt cubes and stir.
Set up your hot pad on top of a cutting board and turn to medium heat. Put the pot that is covered with a lid on it, on the hot pad and leave for 8 hours, or overnight, is my choice. Stir once in a while to make sure that it is not burning. When finished, you will have something amazing to add sugar and fruit to create your flavors. You could toss granola on top, when ready to eat. You can also leave it plain for sour-cream or use some in baking or cooking.
I do hope that you will try this! I have made this for many years and need to get back into it, which I plan to do just that.
Thank you for your visit and feel free to check out my monthly archives of recipes and things, while you are here. Please share my blog with others.Thank you again Connie B.
https://www.wisdomforpennies.com
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