Homemade Yogurt Using Powdered Milk and Stabilizers

A simple recipe for producing creamy homemade yogurt using powdered milk and natural stabilizers, perfect for a single serving.

Steps

1. Heat water to about 85°C and remove from heat.
2. Slowly whisk in powdered milk until fully dissolved.
3. Add gelatin powder and stir until completely dissolved.
4. Cool the mixture to around 43°C.
5. Gently mix in the live yogurt starter culture and sugar if using.
6. Pour mixture into a clean container and incubate at 43°C for 6 to 8 hours.
7. After incubation, refrigerate for at least 4 hours before consuming.