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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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/2009/how-to-make-yogurt. I not sure about the quantity. Ingredients:
•1 quart milk, 1%, 2% or whole milk works great, results are not as good with skim |
•2 tablespoons plain yogurt, or yogurt from your last batch |
Directions:
1. If you want thicker yogurt, try adding 2 tablespoons of powdered milk. Try it without for your first batch though as it will alter the flavor slightly.
2. Equipment:
3. Cooler
4. •4 – 1 Cup glass or plastic cover containers
5. Directions:
6. 2.Wash the containers with hot soapy water. I am sure it is better/safer to use glass containers that you can sterilize, but I am far too lazy and haven’t died yet.
7. 3.Using a pot with a heavy bottom, warm the milk over a medium heat. You want to bring the milk to 185-195 F (85-90 C). Keep an eye on it to make sure it doesn’t boil over.
8. 4.Let the milk cool to 122-130 F (50-55 C). If you want to cool the milk a little quicker, place the pot in cool water. I just stopped up my sink and put the pot in.
9. 5.With the milk cooled, add the yogurt. Stir or whisk the mixture to make sure the yogurt is well distributed.
10. 6.Fill the containers with the mixture and cover tightly.
11. 7.Meanwhile heat a quart or two of water to 130 F (55 C). Add the water to the cooler and wait a little in order to allow the cooler to warm up. Carefully place the containers in the cooler. The water should not come over the covers…unless they are shut really well. Adjust the water accordingly.
12. 8.Make sure the water is not above 130 F (55 C). Anything above that will kill the yogurt starter. Add some cold water if you need to adjust the temperature.
13. 9.Close the cooler and leave it in a warm place. After 3 hours the yogurt should be ready.
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