Yield: 1 servings
|2 quarts||Skim milk|
|2 teaspoons||Cultured nonfat yogurt|
|1 cup||Nonfat powdered milk; (optional)|
|pint||Or quart jars with lids|
Warm milk to 115 deg. F. Stir in powdered milk if you're using it. Place two teaspoons of yogurt culture into a small dish and stir in a small amount of the warm milk, stirring well to remove any lumps. Add the warmed milk, mix well and pour into jars to incubate. Store in a warm place (90 deg. to 100 deg. F) for six to eight hours. Be sure to save some for the next batch. Refrigerate when thick.
Posted to fatfree digest by "Deb Casey" <dcasey1@...> on May 28, 1999, converted by MM_Buster v2.0l.