|Barked: Sat Dec 26, '09 2:14am PST |
|Sorry I took so long, I didn't notice that anyone cared... and I don't go on the homecooking forum very often. So, Sally, if you're still interested:
2 tablespoon fresh, unflavored yogurt (store-bought when you start out)
1 quart milk
2 tablespoons instant nonfat dry milk
1. Mix the instant nonfat dry milk into the fresh milk, and make sure there are no lumps.
2. Heat the milk carefully until it is just below boiling, and keep an eye on it- milk boils over or burns very easily.
2. Turn off the heat and cool milk down to 120 degrees F, or if you don't have a thermometer, to the temp where you can barely stick your finger in it for a second or two.
3. Add the yogurt, mix it well.
4. Pour the yogurt-milk into a glass jar (that you have already warmed up by swirling hot water in it.) and put a lid on it.
5. Wrap the jar with a towel or tea cozy or something to keep the heat in. Put the jar in a warm (but not hot!) place. Yogurt bacteria die if it gets over 130 degrees F, and they do their best work at about 100F.
6. Leave it alone! Test it after two hours if you are impatient, better to wait 3-8 hours. Put it in the fridge when it's done. If you don't the bacteria will keep working and the yogurt gets extra-strong.
It's done if it tastes sour and is thick. Sometimes it doesn't work, if the milk was too hot when you put the yogurt in, or the yogurt wasn't fresh enough, or it cooled down too fast. Don't give up, try again! Yogurt is alive, sometimes it's finicky.
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