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Yogurt is created by the propagation of bacteria cultures. Basically, if you place a tablesppon of yogurt in a glass of milk, the bacteria will reproduce and spread through the milk, and within 6 to 12 hours, transform the milk to yogurt. But yogurt cultures are "fussy" -- the milk must be boiled first in order to remove any competing bacteria and then cooled to a lukewarm temperature so that the yogurt bacteria won't be killed by high heat. You could also use sterile powdered milk, or a combination of the two (boiled and sterile).

Recipe:Yield: 4 8 ounce containers

INGREDIENTS:

 

1 quart milk

1/4 cup store-bought plain yogurt

Pour the milk into a small sauce pan. Prop a candy thermometer inside, and heat to 180 degrees F. Allow the milk to cool to 105 degrees.

Stir in the yogurt and pour the mixture into glass jars. Cap the jars and place in a pan of warm water (105 deg to 112 deg) along with the candy thermometer.

INCUBATE: Allow the yogurt to incubate for 5 to 6 hours, adding hot water as needed to maintain a consistent water temperature. If the yogurt doesn't "yog", either the heat wasn't consistent or the original boiled milk wasn't cooled enough. If your luck is really bad, try adding a half tsp of unflavored gelatin dissolved in a small amount of warm water.

Other incubation ideas:

 

Set the pan on a stovetop or radiator

Put the jars in a box along with a hot-water bottle and pack crumpled newspapers loosely around them.

Turn an electric heating pad to its lowest setting and wrap it around the jar.

Set the jars in a metal box with a glowing Christmas tree light bulb.

Put the jars on the TV set (with the set turned on).

Whichever incubation method you use, be sure to check the temperature often. The yogurt is ready when it retains the impression of a spoon pressed into the surface. Remove the jars from the pan and refrigerate for up to 1 week.

Flavorings:

 

Almond extract

Vanilla extract

Fresh fruits, such as blackberries, strawberries, peaches, etc.

Coffee flavor

 

 

 

TIPS!

For low-fat yogurt, or low-fat substitute for sour cream, use low-fat milk. For a richer yogurt, use a mixture of whole milk and cream.

It's usually best to make yogurt right before you go to bed, so the cultures can work when they're least likely to be disturbed.

Don't try to make yogurt and bread on the same day. Yogurt cultures hate competition and yeast in the air seems to make them roll over and go to sleep.

New batches should be made every 4-5 days to keep the culture active and the flavor good.

 

 

How To Make Yogurt At Home

Yogurt is very easy to make at home. Many homes in India still make yogurt at home each and everyday. It is almost a ritual. Yogurt can also be bought fresh in India from a milk vendor. Special yogurt-making equipment allows for careful temperature control without a thermometer and reduces the chances of failure. But you can use any pot or bowl. Making yogurt at home is fun and

less expensive than buying it.

 

Yogurt is made by inoculating certain bacteria Streptococcus thermophilus and Lactobacillus bulgaricus, into milk This is called - starter culture.

The easiest and least expensive way of obtaining a starter culture is to purchase "plain" yogurt at a grocery store. You must use a brand of plain yogurt whose label indicates that the product contains a live culture; some brands of plain yogurt do not contain a live culture because the yogurt has been pasteurized.

After inoculation, the milk is incubated until firm. Accurate temperature control helps assure rapid coagulation and a good-tasting yogurt.

 

1 gallon whole milk - you can use 2% or skim milk 1 cup starter culture - plain yogurt at room temperature

Bring milk to just a boil and then set aside to cool. Discard any "skin" that may have formed on the milk. Heating the milk to boiling kills any undesirable bacteria that might be present and also changes the properties of the milk protein so that it gives the yogurt a firmer body and texture. Just cool enough or until luke warm to touch. - about 110 degrees F .

Spread the starter culture into the container that you are going to make the yogurt in. Pour the warm milk into it. Mix well but gently. Do not incorporate too much air. If too much air is mixed in, the starter culture will grow slowly. Cover. Cover also with a couple of towels top and bottom to maintain an even temperature.

Keep covered at room temperature for 3-4 hours. Yogurt containers can be kept warm in a gas oven with pilot light and electric bulb, or an electric oven with light bulb of sufficient wattage - approximately 100 watts. Wide-mouth thermos bottles, heating pads, and sunny windows also have been used. Do not stir the yogurt during this period.

Refrigerate for 8 hours before serving. To store, keep in refrigerator. The yogurt will keep well, a week or two.