Making your own yogurt

Here are some recipes for using the dry milk in your food storage.

Yogurt:

2 Tablespoons plain yogurt
1 quart very warm water (get the tap water as hot as you can stand it on your hand without being painful)
2/3 cup dry milk

You can use scalded milk for this too, but you have to scald it and cool it to very warm before using, just too much work for me!

Be sure that all your containers and implements are freshly washed. Fill thermos bottle with hot tap water and set aside.
Mix dry milk and water together, then add in yogurt. Mix thoroughly. Empty the thermos of hot water and pour in the yougurt mix. Seal and set aside for 4-6 hours. If it hasn't set leave it for another couple of hours. Flavor with jams, jellies, or artificial flavors. Use honey or sugar for sweetner.

If you don't have a thermos you can use canning jars in a hot water bath and wrap the pot, lid on, in a blanket or beach towel, set upon another blanket or towel.