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Recipe Name: Yogurt #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

1 3-oz yogurt culture -or-
4 Tablespoon(s) Yogurt saved from a previous
1 Quart(s) Milk
Heat milk to boiling point. DO NOT BOIL. Cool milk to about 110
degrees(just warm to the touch.) Put dried yogurt or yogurt saved from
aprevious batch into a cup & add a little of the warm milk. Mix well
&add rest of milk & stir. Pour into clean, dry glass jars. Put lids
onbut do not seal. (Use jars that hold about 1 cup.) Place in a
warmplace. Let incubate 3-5 hours. It is ready when set like jelly.
Tightenlids. Don't seal. Keep in refrigerator. Let cool before eating.
Keepsabout 2 weeks. Save some for next batch. (Any milk may be used,
i.e.skimmed, goat, soya, even canned. I use my oven with a gas pilot
lightfor making the yogurt. An electric oven may be used by heating to
about110 degrees then turning it off. Check from time to time to see if
itneeds warming. Set jars on towel in electric oven. Direct heat
killsculture.)JANE ANN COPELANDFrom <Simply Southern>, the Desoto
School Mothers' Assn, Helena-WestHelena, AR 72390. Downloaded from
Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 61
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 9.8mg
Sodium: 57.3mg
Potassium: 170.8mg
Carbohydrates: 5.9g
Fiber: 0g
Sugar: 6.2g
Protein: 4g

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