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Greek Food - Recipe: Yogurt


8 Cup Milk (Lactaid Non-Fat or Skim)
1 Envelope Powdered Milk
3/4 Cup Yogurt (Plain, with Active Cultures)
  • Put milk into the top of a double boiler and add the dry milk.
  • Stir until dry milk is dissolved.
  • You may heat milk directly in a suitable pan but be careful not to scorch it.
  • Heat mixture to 190-200 degrees on a candy thermometer.
  • Stir occasionally.
  • Do not scald.
  • Cover with close fitting lid. The close fitting lid will prevent the formation of a skin on the surface of the cooling milk.
  • Set aside and let cool to 110-115 degrees.
  • Cooling may take over one hour.
  • While the milk is cooling, set up about 8 or 9 glass cups (or similar) of appropriate capacity with lids.
  • When the milk has cooled to 110-115 degrees, put the Dannon yogurt into a small bowl and add about the same quantity of the warm milk and stir until smooth.
  • Add yogurt to the cooled milk and stir once or twice.
  • Immediately fill the glasses and set aside to a warm draft-free place and cover with a small blanket or similar.
  • Personally, I put them into the oven which has had the chill taken off but is not hot.
  • Do not disturb for 4-6 hours.
  • When yogurt has set, transfer to refrigerator.
  • The yogurt will keep very nicely for two or more weeks.
  • The yogurt you have prepared may also now be used to prepare the next batch of yogurt.
  • Note: The dry milk will add milk solids to the yogurt, otherwise the resulting yogurt will be unsatisfactorily thin.
  • Heating the milk is necessary to kill bacteria which are harmful to the growth of yogurt cultures.

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