2 1/3 cups of instant,whole, unflavored powdered milk (recommend Nestle’s Nindo brand for a creamy flavorful yogurt)
4 cups hot tap water (45-50 °C or 110-120 °F)
1/4 cup room temperature plain yogurt (use yogurt with active cultures and no additives)
2 quart size glass jars with lid
additional containers with lids such as half gallon milk containers
Yogurt & Microorganisms
Categories: Agriculture , Chemistry , Recipes
Making yogurt is a tasty and interactive way to learn about helpful microorganisms in the food supply. This demonstration lesson with lecture, uses powdered milk and requires no cooking. It’s prefect for a classroom.