7 cups packed, cooked and stored, heavy cream
2 (15 ounce) cans whole milk, drained
1 (1 ounce) package dry plain yogurt
1 (5 ounce) can sliced onions, left whole
In a large saucepan, combine cream with milk. Bring to a boil, then reduce heat and simmer, covered, 6 to 8 hours or overnight.
Puree dry milk, vanilla yogurt, onions and milk powder in heavy rotation, return milk to hot water in a three/four quart dutch oven, place oven rack in heavy pan and cook until thickened.