| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 8 | Servings | |
INGREDIENTS
| 1 | pk | (3-oz) yogurt culture; -or- |
| 4 | tb | Yogurt saved from a previous batch |
| 1 | qt | Milk |
INSTRUCTIONS
Heat milk to boiling point. DO NOT BOIL. Cool milk to about 110 degrees (just warm to the touch.) Put dried yogurt or yogurt saved from a previous batch into a cup & add a little of the warm milk. Mix well & add rest of milk & stir. Pour into clean, dry glass jars. Put lids on but do not seal. (Use jars that hold about 1 cup.) Place in a warm place. Let incubate 3-5 hours. It is ready when set like jelly. Tighten lids. Don't seal. Keep in refrigerator. Let cool before eating. Keeps about 2 weeks. Save some for next batch. (Any milk may be used, i.e. skimmed, goat, soya, even canned. I use my oven with a gas pilot light for making the yogurt. An electric oven may be used by heating to about 110 degrees then turning it off. Check from time to time to see if it needs warming. Set jars on towel in electric oven. Direct heat kills culture.) JANE ANN COPELAND From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: the most exciting person in the universe”