YoGURT on a Boat

      Yogurt is a staple on board Exit Strategy.  I enjoy it for breakfast or lunch with fruit, nuts, and usually a dusting of ground cinnamon or ginger.  And- Sh-h-h, don’t tell the Captain this- I often use it as a substitute for sour cream in salad dressings and veggie dips, in baked goods such as banana or corn bread, and desserts like a flambé or parfaits that need a creamy base.









A couple of our family members have been making their own for quite some time and said I should try to do-it-myself.  They use electric yogurt makers to keep it at the right temperature for the specified time.  I use the SUN.

 Here is the simple recipe I use to make:

YOGURT ON A BOAT (Makes about 4 cups)

INGREDIENTS: 4 cups water at room temperature

              1 1/2 TBL. plain yogurt (with LIVE & ACTIVE cultures)
                   1 3/4 cups dry milk powder (any % fat works)

->Pour 2 cups of water into sealable 1-quart container.  Stir in yogurt until dissolved.  Whisk in powdered milk until dissolved; add remaining water and blend well.  Close lid and wrap container in aluminum foil. Place container in warm, SUNNY spot for 8-9 hours. Chill in refrigerator before serving.  This yogurt will keep in the refrigerator for a week, but you’ll probably eat it up before then.