Making Yogurt Using Powdered Milk
2 c. very warm water
3/4 c. non-instant dry milk powder
2 T. plain yogurt with active cultures
Put warm water in blender. Add dry milk 2 to 3 T. at a time, blend until smooth after each addition of dry milk. Then add plain yogurt, again blend smooth. Put mixture into a clean, dry glass quart jar with wide mouth (it will be more than half full). Use chosen method for yogurt making. Will have 4 to 5 servings.
Save out 2 Tablespoons of plain yogurt to use in making next batch, as recipe above directs. After making several batches using own yogurt for starter, purchase plain yogurt with cultures again, to refresh.
Whatever method works for your individual situation, the goal is to give
yogurt a steady warm atmosphere of around 110º, enabling
cultures to develop and yogurt to thicken undisturbed.
OK..here is where I am having problems helping others with a method, because we use the following way, and not everyone can do this. We set a plastic lid on the jars very loosely, NOT tight at all. Then put it into an Excalibur dehydrator (we bought it over 20 years ago) that has the shelves removed (except for the very bottom shelf so jars aren’t sitting right on the bottom metal). Our shelf, though a bit flexible, holds up to two quart-sized jars. We then turn dehydrator on 110º for about 4 hours. Remove jars of thickened yogurt, allow to cool a few minutes, then refrigerate with lid tilted just enough to allow warmth to slowly escape while yogurt cools (though this yogurt is fairly thick it will thicken a bit more as it cools). Lid can then be secured/tightened. Use within one week. We like to add some sugar and vanilla.
I have searched other methods in order to make suggestions; since a dehydrator may not be available. Some use a yogurt maker; others use an oven method, or a crock pot method. Or a heating pad turned on medium heat, place folded towel on top of that /place jar on towel /cover all with another thick towel /do not disturb until done. Others wrap heated mixture in towel, put into insulated cooler. Most of these methods take up to 8 hours for yogurt to set.