Fat Free Yogurt

This yogurt uses less water in proportion to dry milk than when making fluid skim milk. This produces a more concentrated product.

Ingredients:
Enough dry milk to make 1-quart of milk
Three cups of water
1/4 cup yogurt

Directions:
Mix milk powder and water slowly bring to a boiling point; then cool to lukewarm temperature.

Thin out yogurt by adding 1/2-cup of the lukewarm milk; stir well to make it smooth.

Add the yogurt mixture to the rest of milk and blend thoroughly.

Pour into serving size cups. Cover them with thick toweling. (Paper toweling between cups helps maintain an even, warm temperature).

Leave the mixture undisturbed for about five or six hours (free from drafts and jolts).

Refrigerate after it solidifies. If you wish, you can save some yogurt to start a new batch.

Recipe makes five, 1-1/3-cup servings.