Homemade yogurt–tips, advice sought

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HOme made yogurt

When I make my yogurt, I don’t use dry milk. I use whole raw milk that
I get from the local dairy..

Here’s the recipes I have for yogurt.

Basic Home made Yogurt

1 quart whole milk
1/3 cup nonfat dry milk (optional to produce a thicker texture)
1 rounded tablespoon of plain yogurt or recommended quantity of powdered
culture,

Combine and incubate per your machines instructions.

Home made flavored yogurt.

1 quart whole milk.
1/4 to 1/3 cup sugar, honey, maple syrup, chocolate syrup, malt,
molasses, or artifical sweetener.
1/3 cup instant nonfat dry milk (optional.)
1 rounded tablespoon plain yogurt or recommended quantity of powdered
culture.
Fruit or flavorings.

Scald 1 quart of milk and stir in 1/4 to 1/3 cup desired sweetener. If
other flavors are desired, after dissolving the sugar or honey, stir in
1 tablespoon of extract, such as vanilla, lemon, almond, or peppermint,
or instant coffee. Or ad 1 tspn ground cinnamon, nutmeg, mace, ginger,
or try your own combinations.

Add instant nonfat milk. Cool mixture to
110 degrees F and stir in culture. Poor into warm containers, cover,
and incubate.

For jam, preserve, or peanut butter flavors, put 1 Tablespoon of the
flavorings into the bottom of 1 cup containers and pour warm milk-yogurt
mixture into container. Cover and incubate as usual.

If fresh, canned, or dried fruit is desired, it is best to make such
additions to the yogurt after it is incubated. The acid content of some
fruits can curdle the milk-yogurt mixture and prevent proper fermentation.

Whenever you are flavoring yogurt, always remember to leave one cup
plain so that you will have fresh starter for the next batch.

I do not claim credit for these instructions. They were passed to me a
long time ago and I can not remember who gave them to me or the source
of these instructions.

Hope they help.

Angela in OK

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