||Milk (Lactaid Non-Fat or Skim)
||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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