Yogurt: basic recipe
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Milk at room temperature |
| 1 | tablespoon | Heaping plain commercial yogurt w/active cultures |
| At room temperature | ||
Directions
SOURCE: "MAKE YOUR OWN GROCE
PER SERVING: CALORIES: 150
FROM : THERESA MERKLING
Pour the milk into a pot; heat and stir over med-low heat until it boils; remove from heat. Partially fill your kitchen sink with cold water; immerse the pot in the water to cool the milk temperature down to a lukewarm 110F; stir the milk occasionally so that cooling will be even. To determine 110F, either use a thermometer (the Salton yogurt maker comes with a spoon with the thermometer in the handle) or the pinky test: Immerse your little finger into the milk; swish it around once then count to ten; if the liquid is comfortably warm [but not cool enough to be on a par with your own 98F body temperature] it is 110F. If the liquid's heat makes you remove your finger, let it cool down further before retesting. When the milk is 110F, remove the pot from the water. Work quickly, stir in the commercial yogurt into a small mixing bowl; slowly mix in about 1 c of the 110F milk.
Gradually pour and blend the bowl's mixture back into the pot of milk; stir continuously as you pour. Pour the contents of the pot into whatever containers you will use for incubating (never incubate in metal containers). Follow your choice of instructions in the following "Three Ways to Set Yogurt" recipe. When set, refrigerate the yogurt about 5 hours before serving. Yogurt will keep in the refrigerator for about 2 weeks. Other tips: Use absolutely clean utensils so no other bacteria will compete for space. Use 1 heaping Tbs. of starter-yogurt per quart of milk; with any more you run the chance of getting a watery yogurt. Once yogurt begins to set or incubate, do not move or disturb it in any way until it has completely thickened. Do not blend any syrups or preservatives into the milk you will turn into yogurt before it sets; Preservatives will stop the culture from growing. It's best to add flavoring after the yogurt has been chilled. Remember to save a bit of your homemade yogurt to become the starter-yogurt for the next batch. Continue using this culture until you notice that the quality of your yogurt is decreasing, then it's time to buy some plain commercial yogurt and begin again.
Submitted By SALLIE KREBS On 02-23-95