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|Milk, 2 percent or skim powdered|
Yogurt (as a starter)
Clean, covered containers
|Turn oven to lowest temperature for about an hour before starting. Be sure to turn the oven OFF before putting milk in.|
Bring milk to a rolling boil, do not scorch. As soon as it boils, remove from heat and cook down to a little warmer than lukewarm. Introduce starter yogurt. Use about 1/4 cup yogurt or every half gallon milk. Beat with a wire whisk to insure even blending. Pour mixture into containers.
Prepare one small separate container to use uncontaminated as starter for your next batch.
Place covered containers in oven and leave undisturbed or two hours. At end of two hours, slightly move one container to see if milk has solidified. If firm, remove and place in refrigerator. If it is till liquid, check after another hour.
Good yogurt takes anywhere from 2 to 6 hours to set up. The faster it sets up and the faster you get it into the refrigerator, the more mild your yogurt will be.
The two most important causes of failure in making yogurt are:
1 ) Forgetting to cook the milk down before introducing the starter.
2 ) Forgetting to turn the oven off.
Two other things can cause your yogurt to not set up which you have no control over, and these are antibiotics or pesticides in the milk. Either will kill the bacteria.
Yogurt, if kept covered in the refrigerator will keep well for several weeks. Natural yogurt puddles when dipped into. Save the whey and use it in cooking. Most commercial yogurts have gelatin in them.
|Submitted by: Lois Kamdar Portland, Oregon USA |
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