Homemade Yogurt
Source of Recipe
Home is in my Heart
List of Ingredients
1 quart milk (or 1 2/3C powder milk and 3 3/4 C water)
2-4 T plain non-fat yogurt (with live active cultures)
1/4C powdered milk
Recipe
Sterilize a large container (a 1 quart mason jar works well) by filling with boiling water for 10 minutes, dump and let dry upside down.Heat milk up to 180 degrees (a double boiler works well), cool to 110. Mix in yogurt and 1/4C powdered milk. This is the tricky part, incubate the milk for 4-8 hours at about 100 degrees. You could wrap the jar with towels, and put it in a lunch sized cooler or in a larger cooler with a few jars of warm water. If your oven has a pilot light, or you can set it on low this works too. Or put it on a radiator or near a wood stove. I have a thermos I pour the boiling water into, and pour it off just before I pour the milk mixture in.
If you buy a large container of plain yogurt, measure 2T portions into an ice cube tray and freeze them. Just drop a cube into the warm milk along with the powdered milk. It is also possible to use a few tablespoons of yogurt from the previous batch, if you are careful to keep everything sterile. And then just use the frozen starter when the yogurt is no longer setting up well.
You can flavor this any way you like, we use jam and splenda.
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