Culturing: 8-12 hours
Storage: Refrigerator (3 weeks)
Yield: 4 cups per batch
Make homemade yoghurt any time using powdered milk instead of fresh milk!
Ingredients:
4 cups water
powdered milk (to make 1L of milk)
1/3 cup powdered milk, extra
3 drops calcium chloride (optional, makes yoghurt thicker)
Freeze dried yoghurt culture (1 dose)
Electric Yoghurt Maker
Whisk water, powdered milk, calcium chloride and starter. Place into electric yoghurt maker for 8-12 hours.
Insulated Yoghurt Container
Combine water and powdered milk. Heat to 40’C (105'F). Add calcium chloride and starter. Keep warm for 8-12 hours.
When yoghurt is ready, refrigerate and use within 3 weeks.
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