| Yogurt is created by the propagation of bacteria cultures.
Basically, if you place a tablesppon of yogurt in a glass of milk, the bacteria
will reproduce and spread through the milk, and within 6 to 12 hours, transform
the milk to yogurt. But yogurt cultures are "fussy" -- the milk
must be boiled first in order to remove any competing bacteria and then
cooled to a lukewarm temperature so that the yogurt bacteria won't be killed
by high heat. You could also use sterile powdered milk, or a combination
of the two (boiled and sterile).
Recipe:
Yield: 4 8 ounce containers
INGREDIENTS:
- 1 quart milk
- 1/4 cup store-bought plain yogurt
Pour the milk into a small sauce pan. Prop a candy thermometer inside, and
heat to 180 degrees F. Allow the milk to cool to 105 degrees.
Stir in the yogurt and pour the mixture into glass jars. Cap the jars
and place in a pan of warm water (105 deg to 112 deg) along with the candy
thermometer.
INCUBATE: Allow the yogurt to incubate for 5 to 6 hours, adding hot
water as needed to maintain a consistent water temperature. If the yogurt
doesn't "yog", either the heat wasn't consistent or the original
boiled milk wasn't cooled enough. If your luck is really bad, try adding
a half tsp of unflavored gelatin dissolved in a small amount of warm water.
Other incubation ideas:
- Set the pan on a stovetop or radiator
- Put the jars in a box along with a hot-water bottle and pack crumpled
newspapers loosely around them.
- Turn an electric heating pad to its lowest setting and wrap it around
the jar.
- Set the jars in a metal box with a glowing Christmas tree light bulb.
- Put the jars on the TV set (with the set turned on).
Whichever incubation method you use, be sure to check the temperature
often. The yogurt is ready when it retains the impression of a spoon pressed
into the surface. Remove the jars from the pan and refrigerate for up
to 1 week.
Flavorings:
- Almond extract
- Vanilla extract
- Fresh fruits, such as blackberries, strawberries, peaches, etc.
- Coffee flavor
|
TIPS!
For low-fat yogurt, or low-fat substitute for sour cream, use low-fat milk.
For a richer yogurt, use a mixture of whole milk and cream.
It's usually best to make yogurt before you go to bed, so the
cultures can work when they're least likely to be disturbed.
Don't try to make yogurt and bread on the same day. Yogurt cultures hate
competition and yeast in the air seems to make them roll over and go to
sleep.
New batches should be made every 4-5 days to keep the culture active
and the flavor good. |
