A simple recipe for producing creamy homemade yogurt using powdered milk and natural stabilizers, perfect for a single serving.
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.
Powdered milk: 100g Water: 500g Live yogurt starter culture: 50g Gelatin powder (as stabilizer): 2g Sugar (optional): 10g
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