Homemade Yogurt

My most exciting find at this summer’s garage sales was a Salton Yogurt Maker.

I had one years ago, but over time had broken some of the glass containers. I’ve tried other ways to make yogurt – but none were as successful and drop dead simple as the Salton.

My recipe comes from the tried and true More-With-Less Cookbook . I just reduced it down to fit in my Salton.

Homemade Yogurt

Combine in measuring cup:

1 cup powdered milk
2 cups warm water

Mix thoroughly and add:

5 ounces of evaporated milk or scalded whole milk.

Remove a small amount of this mixture and put in a small container. Add to this 3-4 ounces of vanilla yogurt made with active cultures. (The active cultures are very important! It should say so right on the label.)

Blend till smooth and add to the remaining milk. Mix well. It’s very important to get the starter mixed well into the base!

Pour into the yogurt maker and let incubate overnight.

The beauty of a yogurt maker is the consistent low heat (about 110 – 120 degrees).

To serve, you can simply add a little vanilla, or some fresh fruit, or maybe a little flavored jello. I’ve even added a small amount of sweetened kool-aid mix – which gave it a lovely color and a fruity flavor.

I love how easy and economical homemade yogurt is – my kids just think it tastes great!