This is rich, creamy, buttery. It is not tart or sour like Greek yogurt...It is great with granola on top of it for breakfast - or slathered on game meats as a marinade to "tame" the strong taste and smell some of them can have.
1 qt. whole milk
1/2 cup powdered milk
1/2 packet of Knox gelatin
1 Tbs Vanilla- optional
1-2 Tbs Agave syrup - to taste - or fine sugar - optional
Dissolve agave in 1 cup of cold milk, allow 15-20 minutes for it to dissolve, stir and strain thru fine wire strainer into the rest of the milk
Heat milk to 210F - gently, stirring nearly constant. ( use an over-size pot to help prevent boil-over messes)
Hold at approx. 205-210F for 10 minutes.
Prepare a second container that is sitting in a larger bowl with ice to chill it. Pour scalded milk in to the second container. Add vanilla and agave. Stir in thoroughly.
Stir and check the temperature often. At 115F ( NEVER hotter than 120F - it will kill the enzymes in the starter culture yogurt ) add 2-4 Tbs of plain, active enzyme yogurt. ( I use Greek) Stir thoroughly with a whisk to distribute and incorporate.
At this point - you could put your favorite fruit preserves ( 6 Tbs ) in the bottom of your yogurt maker container
I set the yogurt maker for 12-14 hours. It seems to “mature” the flavor better. This is not a strong “tart” flavored yogurt. It is so buttery - it is almost a creme fraiche.
If you want it to be a more tart traditional yogurt - leave out the vanilla and the Agave syrup ( which I do when making it for use as a marinade or ingredient in other things.
