1 cup powdered milk
1/4 cup soya milk powder
25 - 100g jar baby juice
2 tsp corn flour
In a little pan mix together milk, juice and soya milk powder, cook stirring constantly over medium heat until it is a thick paste. Add corn flour and turn down heat. Stir for about 3 more minutes.
Remove from heat and place in an icing bag. Squeeze drops out onto greaseproof paper and then put in the fridge until cool.
After drops are cool allow them to sit on the worktop for about 4 hours to dry then store in a tupperware box.
They can be frozen, as this makes tons and tons of yogies!
3/4 cup of powdered soy milk
4 oz jar of juice, no sugar added!
1 tbsp vegetable glycerin
some type of cake icer to squeeze mixture into drops
lots of fridge space
In a pan, mix up the powdered soy milk and juice. Heat on medium until it starts to form a paste, then add vegetable glycerin. Heat on low for about 3 more minutes until mixture is thick. Smash into a cake icer and squeeze in little bite size drops on wax paper. Stick in the refrigerator for 8-12 hours (sets the glycerin and hold them together). Take them out and let sit at room temperature for 2-3 hours (to dry out a little). Store in airtight container.
**Note: if the mixture is not pasty enough, the treats WILL mold. Make sure there is hardly any water (from juice) left before you add the vegetable glycerin.
Just remember, anything with real yohurt will need to be refrigerated.
Also if you have a dehyrdater that would also work instead of the oven (some people put them in an oven on low to dry if they're still squishy the next day).