Yogurt Making At Home
Jan 7th, 2008 by Sylvia
by Sylvia Britton
Homemade yogurt is delicious and easy to make. You will need a few tools and supplies, most of which you can find in your kitchen on any given day.
Things to remember:
Keep everything clean. Start with clean, sterilized equipment.
For your starter, use only plain yogurt that has active LIVE cultures.
You must find some way to keep your yogurt warm (110*F) for 6-12 hours.
This recipe calls for 2 quarts sized jars or 4 pint sized jars and their lids and rings.
It is best to use a food thermometer.
Here’s the recipe
8 cups milk
1/2 cup active yogurt culture
1/3 cup powdered milk
Heat the milk in a large stainless steel pan, to 185*F. Let cool quickly by setting the milk pan in another larger pan of cold water.
Cool to 110*F.
After the milk is cooled, add all your other ingredients, I like to wisk them in gently. Pour the mixture in your jars, cover the jars and keep them warm for 6-12 hours.
There are a lot of ways people have come up with to keep the jars warm:
Use a pilot light on a gas oven
Use water in an electric skillet
Use a cooler with warm water, jars set inside, wrapped in a blanket.
An electric heating blanket on low will do the trick too.
Once your yogurt is done, check it for thickness. If its not thick enough you can mix 1 package of unflavored gelatin with 1/4 cup water and mix with your yogurt, stir well and allow to sit in the refrigerator til thick.
Homemade yogurt is great mixed with vanilla extract and fruit, jam, maple syrup or anything you like to sweeten it.
