Not exact matches
I used fresh mango pulp, fat free half and half instead of heavy cream, 2/3 cup whole
milk with 1/3 cup
nonfat powdered milk added, 2 whole eggs, and I didn't sieve it.
I heat 1 %
milk on the stove to about 175 ˚F, then I transfer it to the container I'm going to store it in and
add about 1/2 c
nonfat powdered milk to make a thick yogurt.
Most commercial yogurts are cultured for 8 hours or less, and to thicken them, many yogurt makers
add nonfat powdered milk, which raises the amount of lactose, or
milk sugar, in the end product.