Sunday, February 1, 2009

Make-It-Yourself Yogurt

Regular Yogurt:
1 1/2 c. non-fat dry milk
7 1/2 c. whole milk
2 Tbsp. starter (use Dannon plain or any commercial yogurt that contains living bacteria)

Low-Fat Yogurt:
2 c. non-fat dry milk in water to make 3 cups
5 cups whole milk
2 Tbsp. starter

Begin by placing two quart-size canning jars in the refrigerator.  Now combine all ingredients, except the starter, in a large saucepan and heat the milk at a fairly high temperature. The milk should be stirred constantly with a steel spatula.  Keep running the flat edge over the bottom of the pan to prevent milk from scalding and sticking.

Heat the milk to 180 degrees (use floating candy thermometer), turn off burner and cover. Wait 10 minutes and repeat. Then allow milk to cool to 140 degrees. You can speed up the process by placing the pan in a sinkful of cool water. Afterward, pour the milk into the chilled glass jars (this also will help reduce the temperature quickly). 

When the milk reaches 104 degrees, thoroughly stir a tablespoon of starter into each jar. (If you want very tart yogurt, add the starter at 120 degrees.) Cover each jar with a saucer to retain the heat. Turn oven heat on  low for 3-4 minutes ( just enough to warm the oven and keep the jars at a constant temperature) then turn oven off and leave jars in for four hours. 

After four hours in the oven, carefully remove the saucers from the jars (yogurt is delicate when warm- so don't jostle). Gently tip the jar to see if milk has barely solidified. If so, immediately refrigerate the uncovered jars for at least eight hours - the cold helps it set up even more. (If the milk is still liquid cover the jars and place back in oven for 1-2 more hours, turning the heat briefly on and off as before). After eight hours, yogurt should be cold. Place lids on the canning jars. You're done!!!! This yogurt is plain yogurt--- you'll need to add berries or some type of sweetener. Enjoy!


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