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Food Storage: How to make Yogurt and Cream Cheese from Dry Milk

October 10, 2013

You can do many things with your Dry Milk from food storage. With yogurt you can make sour cream, dressing, cream cheese and many other things and save money while you do it. Blessings!
Powdered Milk Yogurt
for 2 Quarts

3 1/3 cups of instant dry milk
7 1/2 cups of warm water
Heat to between 160 and 180 degrees
Once temperature is reached remove from heat and cool to 115 degrees when stirring.
Add 2-4 tbsp cultured yogurt. Stir until all the cultured yogurt dissolved.
Put in Quart jars and place in dehydrator or warm area (heating pad, crock pot, hot water et) at 95-100 degrees for 6-12 hours.

Video courtesy of BexarPrepper

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