Sunday, March 14, 2010

Yogurt recipe

A great big glass measuring bowl that will hold 8 cups of milk
A candy/deep frying thermometer
2 quart size canning jars
8 cups of milk (I use 2%)
4 tablespoons plain yogurt with live cultures

Put milk in large glass measuring bowl. Microwave on high up to 25 minutes, check the temperature and stir every 5 minutes or so until the temperature of the milk reaches 185. Then remove from microwave and place hot bowl of milk in a sink about a 1/4 filled with cold water. Bring milk temp down to 110 (takes about 20 minutes of so - keep checking with thermometer. Meanwhile spoon about 4T plain yogurt into a small measuring cup. When milk is at 110 spoon some the milk into the measuring cup of yogurt and mix well to thin the yogurt out and make it more mixable. Add the the thinned out milk/yogurt mixture back into the bowl and stir until it is fully incorporated into the warm milk. Pour inoculated milk into canning jars. Put a heating pad, set on low heat, into an insulated chest (cooler) and put the filled jars on top of heating pad. Incubate 6 to 8 hours. Refrigerate. Mmmm. Homemade yogurt. Easy. Less mess than heating milk on stove.

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