Yogurt: A few notes about making your own yogurt...

Yogurt: A few notes about making your own yogurt...



Joy wrote:
When I make my own, I have used one of the tall, 2-quart vacuum lid french canning jars, scalded the milk, added a little whole or skimmed milk powder if I wanted it thick, cooled it to lukewarm (the same temperature range bread yeast likes) add about 1/2 cup of plain live yogurt, wrapped the whole thing in a big, thick towel and stuck it in the oven (off but with pilot light) all night.


Jola Gayle wrote:
And I just use a mayonnaise jar (unsterilized), scald the milk, cool it, haven't much added milk powder, put a half-cup buttermilk in the jar, pour in a little milk, stir it, add the rest, screw the lid on, put it in a pan deep enough to cover the jar with warm water at least half (preferably 3/4) and set it on top of the refrigerator until the next morning.



Erika wrote:
I have a New Zealand-made gadget called an Easiyo, which is basically a very large insulated jar in which you place a 1-liter container of milk and culture and pour hot water around it to keep it warm. Leave it for 6-8 hours, and it's done. The nice thing about it is you don't have to worry about turning it off; the water cools gradually, so it's practically impossible to spoil the yoghurt by forgetting about it. I much prefer it to the electric gadget I used to have.

I imagine you could do something similar with a small picnic cooler; or just put the yoghurt in a thermos.

And here's the thing I learned from Laurel's Kitchen years ago: powdered milk (especially the Milkman brand, which has just a little bit of fat) makes excellent yoghurt. No messing around with boiling and cooling the milk--just use hot (110°F-115°F) tap water to dissolve the milk powder, then add the culture. Of course, with powdered milk you don't know much about the source, relative happiness of the cows, etc., so you may still prefer to use regular milk.

(5/2/05)

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