| Many of the recipes I use contain yogurt. The | | | | it is easier and safer to use fresh starter every |
| instructions in this article will help you to save | | | | time. |
| money and at the same time ensure a constant | | | | Yogurt Recipe: |
| source of creamy, delicious, homemade yogurt. | | | | Gather the following ingredients and utensils: |
| The Procedure: | | | | Large double boiler or small canner |
| Heat milk until any existing bacteria is killed. | | | | Two 1-liter (or 1-quart) tempered glass jars |
| Cool it enough to create a beneficial | | | | Large slotted spoon or wire whisk |
| environment for probiotic bacteria growth. | | | | Two liters (2 quarts) 1% milk |
| Add yogurt starter. | | | | Candy thermometer or meat temperature |
| Maintain the temperature for 8-12 hours. | | | | probe |
| Notes: | | | | A container of store-bought no-fat or low-fat |
| All utensils used for yogurt preparation must | | | | yogurt. |
| be scrupulously cleaned before use. Introducing | | | | Place the jars in double boiler/canner top |
| bad bacteria can contaminate your entire batch. | | | | section. Do not use canning lids, or they will seal |
| You can use skim milk. However, the yogurt | | | | as the milk cools. |
| you produce will not be as thick and creamy. | | | | Fill jars with milk. Leave about an inch at the |
| Milk and store-bought yogurt used for starter | | | | top to permit adding yogurt starter once the milk |
| must have a "best before" date beyond when | | | | cools. |
| you expect to finish consuming the yogurt. For | | | | Assemble double boiler/canner and fill with hot |
| instance, if you will use it within two weeks, your | | | | water to within about two inches of jar tops. |
| expiry dates should be at least 14 days away. | | | | Insert thermometer/temperature probe into |
| If you heat the milk beyond 190F, do not | | | | one jar, ensuring that it does not touch bottom or |
| panic. It will still be fine, even if it does reach a boil. | | | | sides. |
| The important temperature is the one reached as | | | | Loosely secure lids and cover double boiler |
| you add the yogurt starter. If it is too hot, you | | | | canner with lid. |
| will kill the beneficial bacteria. If it is too cold, the | | | | Place on large burner at high-medium heat |
| yogurt may not culture properly. | | | | (one setting above "medium"), and cover. |
| Carefully scrutinize the label on the yogurt | | | | Monitor until temperature reaches 190F. |
| you intend to use as a starter. It must contain | | | | Remove double boiler/canner lid. |
| active probiotic cultures, and should not contain | | | | Leaving thermometer/temperature probe in |
| pectin. The less additives, the better. | | | | jar, take out double boiler/canner top section and |
| Over time, try different products as starters | | | | place in sink. |
| until you find the flavor that appeals to you the | | | | Turn on the oven light. |
| most. Different brands will produce varying results. | | | | Gradually fill sink with cold water to within a |
| You can use a 2-liter (2-quart) tempered | | | | couple of inches of jar tops. |
| glass measuring cup instead of jars, covering it | | | | Monitor until temperature reaches 120F. Stir |
| with a small plate and inserting the temperature | | | | milk briskly with temperature probe or |
| probe into the spout. It is an easy job to whisk | | | | thermometer and re-check the reading. |
| the finished yogurt and pour it into storage jars. | | | | At 120F, remove from sink and stir a few |
| The recipe can be increased or decreased. | | | | Tbsp. yogurt starter into each jar until mixture is |
| Use container sizes that suit you. | | | | well blended. |
| Note how long it takes to heat and cool the | | | | Close jars firmly. |
| milk so you have a fair idea of the time you will | | | | Place jars in oven. |
| require to make your next batch. | | | | Close oven and leave oven light on while you |
| Some cooks save a bit of their homemade | | | | culture mixture for 8 hours. |
| yogurt to use as starter for the next. However, | | | | |