GELATIN YOGURT RECIPES

Steps:

• Coat a 9x13 inch dish with cooking spray.
• Dissolve one package of gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Spoon into pan and refrigerate until almost set, 45 minutes.
• Dissolve another package of gelatin in 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup evaporated milk. Spoon over first layer and refrigerate until almost set, 45 minutes.
• Repeat steps 2 and 3 until all gelatin is used. Just before serving, top with whipped topping.

Steps:

• Pour ¼ cup of the milk into a small bowl and sprinkle the gelatin evenly over the surface; do not pour it in a pile or stir. Set aside to allow the gelatin to bloom. Pour the remaining milk into a large pot and attach a candy thermometer to the side of the pot. Bring the milk to 180°F over medium heat; when it reaches 180°F, reduce the heat to low and maintain this temperature for 20 minutes, stirring often.
• Remove from the heat and let cool. When the temperature of the milk has dropped to about 120°F, add the gelatin mixture and stir to combine thoroughly. Let the milk continue to cool until it reaches 108°F. To speed this process, you can place the pot in an ice bath. Add the yogurt starter culture or powdered yogurt culture, following the package instructions. Using a whisk, mix thoroughly but not vigorously—you want to be gentle with your yogurt culture, as it is a living thing.
• Fill a cooler halfway with boiling water. Transfer the cultured milk into two 1-quart jars, sealing with lids, and set them in the water. Close the cooler or yogurt maker and incubate for 5 to 10 hours. The longer it incubates, the more firm and tart the yogurt will be.
• When the yogurt is ready, refrigerate until ready to serve. It is best used within a couple of weeks.