Yogurt

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      Yogurt
      1 quart milk
      2 tbs yogurt with active cultures (all commercial brands will state on the container if the yogurt contains active cultures)food thermometer
      fine mesh strainer
      2 pt jars OR 1 qt sized jar or container (with lid)
      Gently heat the milk over medium low heat until it reaches 180F. Turn off the heat and let the milk cool down to between 106F and 110F.While the heated milk is cooling, wash the jars and leave them filled with hot water so the glass will be warm when you add the yogurt.

      When the milk has cooled enough, warm a large bowl or measuring cup by filling it with hot water. Empty out the water. Strain the milk through a fine mesh strainer into the warmed bowl.

      Whisk in the yogurt. Pour out the water in the jars and pour in the milk plus yogurt mixture. Fasten the lids.
      Place the jars in a warm but not hot place where they can remain undisturbed for 8 hours or overnight.

      An old fashioned oven in which the pilot light is always on is perfect. So is an oven with the light turned on but the heat off. Another option is a food dehydrator set to 110F with the trays removed to make room for the jars (Or you could buy a special yogurt maker that maintains the ideal temperature).
      Be careful not to jostle the jars while the active yogurt cultures are working on the milk.

      Yogurt is very finicky about this, and will sometimes not set up well if the jars are moved during this period.
      Transfer the jars to the refrigerator.
      The healthy, probiotic Lactobacillus bacteria that turns the milk into yogurt need a couple of batches to adjust to the type of milk given them.
      Once you’ve made a batch of yogurt, you can simply save the last couple of tbs to start the next batch.

      Makes 1 qt
      busy bee

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