(Heaping) plain yogart(Must have live and active cultures)
INSTRUCTIONS
In a medium saucepan, heat milk to 180°. Place lid on saucepan and let
rest=0Afor 10 minutes. Remove lid and when temperature gets to 150, whisk
in instant=0Amilk powder. Pour into a glass jar( I use a wide-mouth canning
jar). When=0Atemperature reaches 130, add 2 Tbsp. yogart. DO NOT STIR! Wrap
in a large=0Akitchen towel and place in cooler, undisturbed for 9-24 hours.
( I use an=0Ainsulated lunch bag) Refrigerate for at least 6 hours. The
mixture is very=0Arich and thick but very TART! You can add honey or fresh
fruit, as desired. I have never tried it, but next time I am planning to
use vanilla beans and=0Ainfuse with the milk in the 1st step. How do you
think it will work. Please=0Adon't be intimidated by the directions, they
are easy, fast and a great=0Alearning project.
I love using homemade yogart in recipes like waffles, pancakes,
cornbread,=0Amuffins, cakes, and yeast breads.
Posted to EAT-LF Digest by MOMnAaron <MOMnAaron@aol.com> on Mar 16, 1998
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