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-Use 7 cups water that is 110 to 1l5 degrees.

-Put 2 cups in blender, blend on low speed, then add 2 cups non-instant powdered milk.

-Continue blending on low speed and add 2-3 tablespoons of yogurt start and let mix.

-Pour into an 8-cup glass measuring bowl or 2 quart mason jars.  Then pour the mixture into the 5 cups of water and mix well.

-Cover with a plate or lid.

-Turn on the oven to 350 for 1 minute.  (Oven will not reach 350).

-Then turn off oven and place 8-cup measuring bowl with lid or 2 quart mason jars into oven.

-Turn the light on in the oven and leave in oven with oven light on for at least 6 hours or up to 12 hours.

*Note use start from last batch of homemade yogurt.

*Note you may strain yogurt in colander and coffee filter if desired for thinker consistency (Greek yogurt), 5 to 45 minutes or longer if desired.  Then refrigerate.


Depending on the consistency, this may be used in recipes calling for sour cream or cream cheese.

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