Making Yogurt

Photo: flickr user samdaq (AT) hotmail

Ingredients

4 cups Milk

1 cup Dry milk powder

2 -(up to)

4 tablespoons Yogurt with active cultures

2 teaspoons Unflavored gelatin - optional

Preparation

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.