Preheat oven to 275o F.
Sprinkle gelatin over ½ cup cold water in 20-quart casserole.
Bring remaining ½ cup water to boil. Add to gelatin. Stir to
dissolve.
Add remaining ingredients. Mix well. Be sure all ingredients
are lukewarm (about 110o). Excessive heat and cold can
inactivate yogurt.
Cover casserole. Put in oven. Turn off oven.
Remove form oven after 4 to 8 hours. Longer incubation results
in tarter taste. Stir well. Refrigerate in individual serving cups
with lids.
3 tablespoons of this yogurt can be used as starter in future
preparation if used within five days.
Serving suggestion: Top with any fruit or vegetable. Be imaginative.
Try pureed prunes, spiced pumpkin, applesauce, crushed pineapple.
*Note: This is a richer, more concentrated yogurt than the Plain
Yogurt. For recipes calling for plain low-fat yogurt, do not use this
recipe. See plain yogurt recipe.
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