- 1 quart whole milk
- 1/4 to 1/3 cup sugar, honey, maple syrup, chocolate syrup, malt, molasses, or artificial sweetener
- 1/3 cup instant nonfat dry milk (Optional. It produces a thicker texure and increases the protein content by 2 grams per
- 1 rounded tablespoon plain yogurt or recommended quantity of powdered culture
- Flavorings or fruit (see instructions)
Another time, try adding 1 teaspoon of ground spices, such as cinnamon, nutmeg, mace, ginger, or your own special combination. Add the instant nonfat dry milk, cool the mixture to 110 degrees F, and stir in the culture. Pour into warm containers, cover, and incubate.
For jam, preserve, and peanut butter flavors, put 1 tablespoon of the flavoring into the bottom of 1-cup containers and pour the warm milk-yogurt mixture over. Cover and incubate as usual.
If fresh, canned, or dried fruit is desired, it is best to make such additions to the yogurt after it has incubated. The acid content of some fruits can curdle the milk-yogurt mixture and prevent proper fermentation.
Whenever you are flavoring yogurt, always remember to leave 1 cup plain, so that you will have fresh starter for the next batch.
See also: Homemade Basic Yogurt and Making Yogurt Without a Yogurt Maker.
Recipe Source: 500 Treasured Country Recipes by Martha Storey and Friends (Storey Books)
Reprinted with permission.