Yogurt - cooking recipe

Ingredients

3 c. powdered milk
3 c. water
1 large can evaporated milk
2 c. warm water
unflavored gelatin, softened in boiling water to make 1 c.
3 Tbsp. yogurt

Preparation

*Plain with active cultures, especially acidophillus is most desirable; this produces the enzymes needed for future batches, thus a one time investment if you reserve 3 tablespoons for next batch from this completed batch.