Homemade yogurt using powdered milk

Wasn't sure which category to post this under, I guess "dessert" is good, although yogurt can be used in so many ways. This recipe can be made using whatever kind of milk you may have on hand, although during quarantine you may only have powdered milk, and it works just as well with that in my own experience. I used to always make it with powdered milk, because I didn't keep milk on hand to drink, but I did like to have yogurt available. I used to make mine unsweetened, but you could add sugar if you like, or Sweet and Low, if that's your thing. If I wanted it sweet, I'd add a bit of jam to the bowl and stir it in before eating, or fresh fruit. Anyway, it's easy and it's good. Only thing is, you need 1/4 cup of yogurt with active cultures to start it. Here goes...

Homemade Yogurt
 
5 cups low-fat, whole, powdered or skim milk
1/4 cup plain yogurt with active cultures

In a heavy-bottomed 4-quart saucepan, heat milk, stirring frequently, over medium heat to 185 degrees. Remove from heat and let cool to 110 degrees.
Place the yogurt in a medium bowl. Using a whisk, gradually stir in the cooled milk, about 1/2 cup at a time, stirring until smooth between additions. Cover the bowl with plastic wrap, poking 2 or 3 holes for ventilation. Transfer to a warm place (about 90 degrees) until the milk begins to thicken around the edges and the yogurt is set, about 5 hours. (I turn the oven on to just warm it then turn it off, put the bowl in and leave it overnight)

Then place bowl in refrigerator until completely chilled. Reserve at least 1/4 cup of this yogurt to begin next batch. Refrigerate up to 2 weeks in an airtight container. This recipe is easily doubled.

Thank you , HG.

AtlantaMarie wrote:HEY, HG!!!  Good to see you!

Thanks.  Just failed with yogurt the other day.....  So maybe I'll try this one!

It's pretty foolproof, let me know how it works for you.