ogether eggs, oil, and yogurt.
Add yogurt mixture to flour mixture
ithout burning. Pour in the yogurt; there is no need to
Spoon yogurt onto the cheesecloth.
Tie cheesecloth at the top and hang the \"bag\" over a bowl to catch the whey.
After all the whey has drained (leave overnight), a firm ball of \"cream cheese\" remains.
Refrigerate.
Yields approximately 3 ounces.
43 degrees C).
Place yogurt in a bowl and add
4 tablespoons of cultured yogurt in a cup.
Place yogurt, vanilla and sweetener in blender.
Whirl, gradually adding frozen fruit.
Bananas, peaches, blueberries, strawberries or raspberries work best for this recipe.
he milk into the plain yogurt until thoroughly blended. Stir this
which is the 6-8oz yogurt). Whisk the starter into the
Put all ingredients in blender and process to mix.
Pour into a container w/ a tight fitting lid.
Refrigerate.
Shake before pouring (has a tendency to settle and separate).
*checkout the recipes for homemade yogurt on this site*.
If serving to an infant I add 1/2 yogurt juice to 1/2 water.
Put milk and powdered milk in saucepan. Heat to 180 degrees. Coll to 130 degrees, add yogurt. Mix well. Put in quart jar, wrap in towel and put in cooler with 2 quarts hot water. Done in 8 hours.
r>add milk powder and yogurt;\tmix well.
(Add optional
he cooled milk into a yogurt maker, and stir in the
ouch.
combine milk and yogurt in a very clean tupperware
Combine gelatin in 1 cup boiling water.
Set aside to cool. Preheat oven to 275\u00b0.
Combine nonfat dry milk and 3 cups water. Add canned milk and sugar and gelatin mix.
Blend yogurt with remaining water and add to mixture.
Cover bowl with dish towel and put in oven.
Turn oven off.
Leave in oven 8 to 10 hours. If yogurt hasn't gelled, reheat oven and replace in oven for another 6 to 8 hours with oven off.
It will stiffen more when refrigerated.
May also be used in place of sour cream in recipes.
owels.
Set the plain yogurt on the counter to warm
bowl and whisk in yogurt. Pour this mixture back into
egrees.
Place 3 T yogurt in a small bowl and
o lukewarm.
Add commercial yogurt or some from a previous
place 2 tablespoons of commercial yogurt (Dannon) for starter.
Divide
Scald
milk
(until
skins or 180\u00b0).
Let cool to 110\u00b0. Add gelatin
to
yogurt.
Stir
well.
After
milk cools, add yogurt to milk, stirring well.
Pour into 5 pint jars.
(Have jars warm.)
Let set on pilot light (complete bottom) of oven all night.
Take out in morning and put in refrigerator.
Let set until evening.
Yields 5 pints.