Monday, July 27, 2009

Homemade Yoghurt

Ingredients and Equipment

*Milk (whole, nonfat, or lowfat)
*small quantity of yoghurt
*Cooking Thermometer
*plastic or ceramic bowl


Heat milk slowly in a saucepan until it reaches 185F (85C). If you don't have a thermometer, heat the milk until bubbles begin to appear around the edges of the pan. (be careful to keep stirring the milk or it will burn on the bottom and make a crust) Cool the milk until it is down to 110F (45C), or lukewarm.Put the yoghurt in a small bowl (about 1/4 cup for a gallon of milk, or 2 Tbs for 4 cups of milk) and stir until it is soft. stir in about 1/2 cup of warm milk with yoghurt until it is all mixed well. Add this yoghurt mixture to the saucepan with the rest of the milk, stirring SLOWLY, or it will become sour or tart. Rinse the bowl you are using with hot water and then pour in the yoghurt/milk mixture. Put on the lid firmly and then wrap the bowl in at least two layers of bath towels to keep the heat in. Set the towel covered bowl aside for at least 6 hours, usually overnight. Afterwards, store the yoghurt in the refigerator.


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