Vanilla Yogurt

2 c Whole Milk
1 1/3 c Instant nonfat dry milk
1/4 c Plain yogurt with live cultures and NO additives
1/4 c Sugar
2 tsp Vanilla
1 3/4 c Warm water

This is not technically a food storage recipe since it is made using non-food storage items, but it is useful information just the same.

Mix milk, powdered milk, and sugar together. In the top of a double boiler heat until it reaches 180 degrees. Do not boil. Cool to about 100 degrees and discard skin, if any.


Blend yogurt with warm water and vanilla, and add to the milk.

Mix well and pour into clean, warm canning jars (I heated mine up to 100 degrees in the oven first). Incubate in wonder oven 4-7 hours.





Place in fridge. Yogurt will thicken as it cools. Stir before serving.

Magic mix - White Sauce

2/3 C. Magic Mix
1 C. Water

In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble. (Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.)

Magic Mix - Cream of Chicken Condensed Soup

1 C. Magic Mix
3/4 C. Chicken Broth (either from a can, bouillion, or liquid from canned chicken)
1 t. Dry Parsley
Dash of Onion Salt

Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat.

White Sauce Mix

This is a handy mix that can be made up and kept in the fridge up to 6 months to make cooking a meal quicker.

4 c. instant dry milk
4 c. powdered butter, sifted
2 t. salt
4 c. flour
1 t. white pepper
Mix ingredients together, store in covered container, label and date. Use within 6 months. (unbleached white flour makes a slightly thinner sauce; increase sauce mix in recipes).

To reconstitute and use:

Thin White Sauce
1 c. warm water
1/3 c. white sauce mix

Medium White Sauce
1 c. warm water
½ c. white sauce mix

Thick White Sauce
1 c. warm water
¾ c. white sauce mix

Whisk sauce mix into water. Continue stirring over medium-high heat until boiling. Lower heat and simmer 1 minute.