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The home of yogurt is the desert, as it is the home of wine, bread, and cheese. Commercial yogurt isn't tangy enough, so we offer the following suggestions for making your own authentic variety. Homemade yogurt is much cheaper, and you can control the tartness.
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What You Need:
(To Make: 4 quarts)
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4 quarts fresh whole milk (Skimmed may be used.)
Yogurt starter
EQUIPMENT NEEDED
6-quart stainless-steel kettle
Cheese or yeast thermometer (Needs to go from about 100°F to 220°F.) An instant response meat thermometer will do fine.
Heat diffuser or flame tamer (page 24)
4 1-quart wide-mouthed canning jars, with lids, sterilized
Electric heating pad
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Translate this recipe:
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| How To Cook: |
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1. Place the milk in a large stainless-steel pot and gently heat to 180°F, using the flame tamer and the thermometer.
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2. 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.
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3. 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.
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4. 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.
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5. 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 tangier yogurt. Refrigerate.
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NOTE:
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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° 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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