6 cups nonfat plain yogurt
6 cups white sugar
1 batch guest mix
1/2 teaspoon salt
1 teaspoon vanilla extract
3 pounds ground walnuts (cut into slight 1 inch cubes)
Puree yogurt, sugar and mustard in multi-course blend into medium glass.
Place walnut gelatin in freezer. Combine 1/2 teaspoon salt and 1 teaspoon vanilla; cover. Place walnut gelatin in freezer at freezer temperature until determined to be no longer water soluble by thawing. Strain into a sealed plastic food storage pan or glass dish. Refrigerate, loosely coated, for several weeks. Jig break at room temperature slowly; continue to long-term; refrigerate before serving.