The Frugal Gourment On Our Immigrant Ancestors/Jeff Smith 1990

Homemade Yogurt
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 quarts N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
EQUIPMENT NEEDED: 6-quart stainless-stell kettle cheese oy yeast thermometer (needs to go from about 100 to 220 F.) An instant response meat thermometer will do fine heat diffuser or flame tamer
4 1-quart wide-mouthed canning jars, with lids, sterilized electric heating pad yougurt starter
4 quarts fresh whole milk (skimmed may be used.)



1 Place the milk in a large stainless-steel pot and gently heat to 180 F, using the flame temer and the thermometer. Remove from the heat and cool the milk to 115 F. have all other equipment ready as this temperature is important. Have the jars ready. Have the heating pad set at low heat on the counter. Use a glass 2-cup measuring cup and remove 1 cup of the milk from the pan. Stir about 1 tablespoon of the yogurt starter into the milk. Stir this mixture into the milk in the pot. Stir well so that you will produce a smooth yogurt. Quickly fill and seal the jars and then place all four on the heating pad. Cover with a large bath towel so that the jars stay warm for the night. After 8 hours, you will have a thick and usable yogurt. If you let it sit longer, however, up to 16 hours, you will have a much more tangy yogurt. Refrigerate.
2 NOTE: When you make your next batch of yogurt, you will not need a powdered starter. Remember to leave 2 cups of yogurt from the previous batch. Stir this into the 115 F. milk as your starter. Of course you will need to heat only 3 quarts plus 2 cups of milk. You can keep making your own yogurt like this forever!

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