- Heat milk in a small saucepan over medium heat until it begins to bubble. Stir powdered milk and sugar into the hot milk until dissolved. Remove from heat and let cool until an instant-read thermometer reads 110 degrees F (43 degrees C).
- Place yogurt in a bowl and add a small amount of warmed milk mixture; combine thoroughly. Pour yogurt mixture back into the saucepan with warmed milk in a thin stream, stirring constantly, until thoroughly blended. Add heavy cream and maple flavoring. Stir well to combine.
- Pour milk-cream mixture into 7 individual serving jars. Process in a yogurt maker, according to manufacturer’s instructions, for 8 hours. Chill at least 3 hours before serving.
Cook’s Notes:You can use this basic recipe for any flavor… remove the maple and perhaps add fresh blueberry sauce? Or how about some chocolate ganache?Although I make my yogurt in a yogurt maker, you can also use a slow cooker. Online are several tutorials on slow cooker yogurt-making.The heavy cream is optional; use it if you like a cream top on your yogurt.Place a folded kitchen towel underneath the yogurt machine to absorb shock.
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