YOGURT MAKING                                             YOGURT1.RCP
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       Blend 1 1/2 gallon of milk with 4 or 5 heaping TBS of dried powdered
       milk per quart of milk.

       Fill seven 1 quart with the mixture.

       Place the jars in a pressure cooker water.

       Heat water to 85 to 90 degrees C.

       Cool to 45 degrees C.

       Inoculate each jar with 1 TBS live yogurt culture.

       Place 4 to 5 12 oz jars of water heated to 50 to 55 degrees C in
       the bottom of a styrafoam cooler [inside large insulated box] 

       Place jars of yogurt mix on top of the water jars.
       Close the cooler and incubate for 6 to 8 hours at 40 to 50 degrees C.

       When yogurt is ready, refrigerate at a low temperature.