| Ingredients |
1. Combine milk, milk powder (if using), thickner (if
using) Heat to 180 degrees F. |
| 1 quart milk (any type) |
2. Let the milk cool to 116F. Add the starter and mix
well. |
| 1/4 cup dry milk powder (optional; for a thicker
product) |
3. Keep covered, at 116F, for at least 6 hours, or
until the mixture has set to the consistency of thick cream.
(Another recipe said 3-12 hours, and uses a method described below) |
| 1 tablespoon thickner; carrageenan, pectin, or gelatin
(optional; can use as substitute for dry milk or in addition |
4. Refrigerate and serve cold. The yogurt will keep for
up to two weeks. |
| 1 packet yogurt starter or 2 tbsps live-culture yogurt |
|
| Special
Equipment: Thermometer |
Altering the process. We have seen Alton Brown of Food
Network's Good Eats Show make yogurt, a slightly different way. His
recipe does not call for gelatin, which some vegetarians don't eat. As
for the process...in order to keep a consistent temperature for so
long, he suggests pouring your concotion into a plastic containter, and
nestling it into another container with a heating pad set on medium. We
did this and were suprised when it worked and kept the temperature at
118 from 1:30 until 9:30. |
