We make this tangy yogurt whenever we’re where yogurt is hard to find. Using a thermos there is nothing to plug in or monitor. It’s easily made from UHT milk, nonfat dry milk and a couple of tablespoons of yogurt from commercial yogurt or a previous batch of homemade yogurt.
Course: Sauces & Seasonings
wide-mouth thermos, 1 quart capacity
1quartUHT milk(Ultra High Temperature, shelf-stable milk)
⅓cuppowdered nonfat dry milk
2tablespoonsplain yogurt made with live culture
Combine milk and milk powder in a medium saucepan. Stir until completely blended.
Over medium-low heat, warm the mixture until it reaches 120 degrees F.
Add yogurt and stir until almost smooth. Don’t worry if there are a few lumps.
Pour to milk/yogurt mixture into the thermos and seal tightly. Allow the yogurt to mature in the thermos for 12-18 hours.
Dump the yogurt out of the thermos and refrigerate until chilled. At first the yogurt will seem thin, but it will thicken as it cools.
Stir honey and vanilla into the yogurt for a sweetened version. Vanilla will interfere with the setting of the yogurt, so only add it after the yogurt has been made.
UHT milk can be found in the baking isle of most grocery stores near the canned milk.