INGREDIENTS

INSTRUCTIONS

From: Eidasit@aol.com
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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