1 gal milk 1/2 c milk, powdered 1 c yogurt - natural plain
Pour milk into large pot. Add powdered milk. Stir well and slowly warm up to between 170-180 degrees. Do not let go over 180 degrees.
Take off heat and quickly cool to 130 degrees. Add yogurt and stir in well.
Pour into clean jars and cover. Place in cooler. Fill milk jug with hot water (from tap) and place in cooler also. Cover all with a towel and then place lid on cooler.
Place in quiet place and let rest for 5-8 hours. Overnight is okay too if you prefer stronger yogurt.
Put in fridge and cool before enjoying. Flavor as desired with vanilla, honey or fruit to taste.
Use this yogurt to start a new batch later. After a few batches, you may need to start over with fresh stuff from the store.
**Optional Greek Yogurt. Strain yogurt in a cloth lined (we use old sheets) small holed colander for 6 hours. Save the liquid (whey) to make fresh bread or put in soups if desired.
2 easliced Mango 2 c yogurt - natural plain 1/4 c sugar 4 cor less ice cube 1/4 c milk 1/2 c orange juice 1 pnto taste Cardamom, ground
Optional: Replace sugar with raw honey to taste
Replace milk with more orange juice
Add a banana
Cut up mango, blend all ingredients in blender. Pour into tall glasses and enjoy.