Homemade Yogurt

—Tiffany Coleman

• 1 tsp. unflavored gelatin
• Water
• 3 cups instant powdered milk (whole milk if you wish)
• 1 large can evaporated milk
• 3 Tbsp. commercial yogurt

Preheat oven to 300º. Soften gelatin by sprinkling over a small amount of cool water in a measuring cup. Add enough boiling water to make 1 cup. Mix 3 cups of powdered milk with 3 cups tepid water in large mixing bowl. Add evaporated milk, 1 1/2 cups tepid water, and gelatin mixture. Add yogurt and stir thoroughly.

Cover bowl tightly with Saran wrap or aluminum foil and cover with a damp dish towel. Put in oven and turn the oven off. Let it sit for 8 to 10 hours or overnight. Refrigerate before eating. Save 3 Tbsp. for the next batch.