| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dairy | 1 | Servings | |
INGREDIENTS
| 4 | c | Milk |
| 1 | c | Dry milk powder (up to) |
| 4 | tb | Yogurt with active cultures |
| 2 | ts | Unflavored gelatin – optional |
INSTRUCTIONS
From: [email protected] Date: Sat, 27 Jul 1996 16:45:01 -0400 After a long search I've found some info about yogurt making (not the article I had in mind, but I'm sure it will do the job).It has some additional ingredients that I haven't included when I've made it in the past, so it's not guaranteed! Yield 4 cups. Scald milk. Cool to 95-115 (check with candy thermometer). Stir in milk powder and yogurt. Pour into sterilised jars and cover. Place jars in a 95-115 degree water bath - eg a slow cooker, electric oven at it lowest setting and then turned off, in a box with a heating pad etc. (I just leave mine on the counter in the kitchen). The heat source is what determines how the yogurt will be like - too low and the yogurt will be sour milk and too high and the yogurt bacteria will be killed.Incubate for 3-9 hours. Check to see if set by tilting jar, or tapping. Refridgerate as soon as set. Adding gelatin softened in 1/4 cup of cold water and then heated to dissolve will give a firmer yogurt. (Taken from Whole foods for the Whole family) Digest eat-lf.v096.n107 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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