Make Yogurt At Home
Instructions
For thin yogurt:
Place cold, pasteurized milk in top of a double boiler and stir in nonfat dry milk powder. Add sugar or honey if a sweeter, less tart yogurt is desired.
Heat milk to 200 degrees F, stirring gently and hold for 10 minutes. Do not boil.
Place top of double boiler in cold water to cool milk rapidly to 112 degrees F to 115 degrees F. Watch the temperature carefully as it falls rapidly once it reaches 125 degrees F. Remove pan from cold water.
Remove one cup of the warm milk and blend it with the yogurt starter culture. Add this to the rest of the warm milk. Temperature should now be 110 degrees F to 112 degrees F.
Pour immediately into the clean hot container(s), cover and place in prepared incubator. Close incubator.
Incubate about 4 hours. Yogurt should be set. The longer the incubation time, the more tart or acidic the flavor.
Refrigerate immediately. Rapid cooling stops the development of acid. Yogurt will keep for about 10 days if held at 40 degrees F or lower (normal refrigerator temperature).
For thick, firm yogurt:
Place cold, pasteurized milk in the top of a double boiler and stir in nonfat dry milk powder. Stir in sugar or honey if sweeter, less tart yogurt is desired. Sprinkle gelatin over the milk. Let stand for 5 minutes to soften gelatin.
Heat milk to 200 degrees F and hold for 20 to 30 minutes, stirring gently to dissolve gelatin. Continue from Step 3 under thin yogurt.
