Greek Yogurt & Cream Cheese from Powdered Milk

Greek Yogurt from Powdered Milk Video

This is  my new favorite way to make yogurt. It has double the protein.
Ingredients:
4 c. 110* water (120* water if using frozen yogurt starts)
1 1/2 c. powdered milk
1/4 c. plain yogurt for starter
(I buy plain yogurt at the store and freeze it in ice cube trays. Each cube is 2T)
(You can re-use your own yogurt a couple of times for starter)

Double Batch for 3 quarts:
8 c. water
3 c. powdered milk
1/2 c. plain yogurt
(Mix in a large bowl or blend in blender)

Equipment:
Cooler
3 Pint Jars or 1.5 Quart Jars & Lids
Mixing bowl & Whisk

Directions:
1. Sterilize all Jars, lids, bowl and whisk by running under hot tap water
2. Measure 4 c. of 110* warm water and pour into a large plastic bowl.
3. Whisk in powdered milk until well dissolved/distributed (preferably with a plastic whisk)
4. Whisk in the yogurt starter (drain off whey first if needed)
5. Pour into a quart jars- (even with the foam created from whisking- get as much as possible in)
(I repeat this 4 times and I fill 6 quart jars)
6. Place the jar in a cooler and fill the cooler to the neck of the jars with 110* water.
7. Repeat for as many jars as desired.  (Water should reach to the yogurt line of the jars)
8. Let sit for 8 hours- until thickened.
(if after 8 hours it is still runny, I drain out the water in the cooler
and refill it with 110* water and let the yogurt sit for a couple more hours)
9. Refrigerate until use
10. To make it a vanilla flavor, add 2-4T. sugar and 1/2 t. vanilla right before serving.
*To make cream cheese, place a jar of yogurt in a cheese cloth and strainer over night in the fridge.
Salt or season to taste

Amount for 2 quart jars:
5 1/3 c. warm water
2 c. powdered milk
1/3 c. plain yogurt

PICTURES of the PROCESS:

Get your water to 110*

Whisk in powdered milk, then plain yogurt

Pour into quart jars and let sit in 110* water for 8 hours.

BIG BATCH WITH BLENDER: (6 Quarts)
1. Blend 3c water (110*) with 3-6 c. powdered milk (3c for normal yogurt, 6c for greek yogurt)
(6 c. powdered milk = 1 cannary bag- take out the oxygen packet!!)
2. Blend in 1 c. plain yogurt (if it is frozen, increase water temp to 120*)
3. Evenly pour blender mixture into 6 clean quart jars
4. Add 110* water to each jar until they are full.
5. Screw on lids and place in a cooler with 115* water for 8 hours
6. Refrigerate when thick