Food Storage - Yogurt Recipes - Norma Larsen

Yogurt
Put warm water (ideally between 110 degrees and 117 degrees) into a clean jar.Whisk in the milk proportion advised by the milk manufacturer (for thicker yogurt add more milk powder). Add a yogurt start (from a previous batch, commercial, dried or frozen) Mix and immediately hold the warm temperature using a Pot in a Pillow, blankets wrapped around the container, the pilot light from a gas oven, etc. for 2 to 8 hours until the yogurt is thickened when you gently tip the container. When thickened, transfer to the refrigerator.

Frozen yogurt
Start with whatever amount of homemade yogurt you want. Add fruits, concentrated fruit juices, jello powder, crystal light flavoring, sugar etc until you enjoy the taste. Freeze in a Donvier or other ice cream maker. After keeping in the freezer for awhile, the frozen yogurt will harden. Leave it on the counter for a few minutes before serving.