1 1/2 c Canned milk
2 2/3 c Skim milk
1 ts Unflavored gelatin
1/4 c Commercial yogurt (or 1 pkg.
Yogurt starter)
Put the milk in a 2 quart pan and sprinkle on gelatin.
Let soak 5 minutes or so then stir with a wire whisk
while heating to almost boiling (to pasteurize). Cool
to warm. Add 1/4 cup commercial yogurt (unflavored)
and whisk in until incorporated. rinse out small hars
with hot water and fill with warm yogurt mixture (1/2
pint canning jars work well for this and are
approximately the size of serving size you get in the
store). Set in a warm place overnight, covered with a
blanket.
I have read that you can incubate the yogurt by
pouring the yogurt mix into a warmed thermos bottle
and letting it sit overnight. Personally, I use the
Salton Yogurt maker that I found at the Salvation Army
for $2.00; it works every time.
