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|Tepid water||1 Cup (16 tbs)|
|Powdered skim milk||1 1⁄2 Cup (24 tbs)|
|Tepid water||1 Quart|
|Evaporated milk||1 Can (10 oz)|
Serving size: Complete recipe
Calories 1644 Calories from Fat 201
% Daily Value*
Total Fat 23 g35.2%
Saturated Fat 14 g69.8%
Trans Fat 0 g
Cholesterol 170.5 mg
Sodium 2107.5 mg87.8%
Total Carbohydrates 209 g69.7%
Dietary Fiber 0 g
Sugars 195.4 g
Protein 145 g289.3%
Vitamin A 14.1% Vitamin C 36.8%
Calcium 491.6% Iron 3.1%
*Based on a 2000 Calorie diet
Dissolve all milk well.
Buy a small carton of plain yogurt to obtain the 3 tbs.yogurt culture.
Mix the powdered milk mixture, the yogurt culture, the quart of water and the evaporated milk.
Pour into eight 8 oz.glasses.
Set them in a pan of warm water (105 to 120 degrees).
Put into the oven with only the pilot light on.
Leave in oven overnight until it thickens.
When set, put into refrigerator.
Serve with fruit.
You can also make a salad dressing with it.
But be sure to save enough for your own starter next time.