No formal machine is needed to make yogurt at home. I use a small cooler for incubating the milk, two mason jars, an instant read thermometer , a container of yogurt with ACTIVE yogurt cultures (I use plain or vanilla with the later giving a less acids taste to the batch), milk and a large bowl.
First:
Scald the things you are using with boiling water to kill any stray bacteria.
Second:
Get the milk ready. You might want to make a quart to start with. I make it two quarts at a time.
You can use fresh milk, dried milk, soy milk. Anything you have. If I use dried milk or soy I add some extra dried milk to the mix, about a half a cup for two quarts, to give it more thickness when done because I like the consistency of Greek yogurt.
Heat the milk up to 180 degrees. I do mine in the microwave at 50%
power because you don't want it to boil over. I don't like scrubbing scalded milk of the bottom of saucepan.
Cool the milk to 110 degrees. This is IMPORTANT. If you kill the active yogurt cultures it will not work.
Third:
Add the yogurt with ACTIVE cultures to the mason jar(s) and stir. SLOWLY add the 110 degree milk, stirring constantly. Put the lid(s) loosely on the jar(s).
Fourth:
Put the jars into a small picnic cooler. Fill the chest with warm water up to the neck of the jar. Place the cooler in a turned off oven to help retain the warmth.
Let incubate, without disturbing it, overnight or about 12 hours.
Refrigerate for up to 2 1/2 weeks.
Use as yogurt (add jam for fruit yogurt and to impart sweetness), sour cream, to replace buttermilk, in salad dressings.
First:
Scald the things you are using with boiling water to kill any stray bacteria.
Second:
Get the milk ready. You might want to make a quart to start with. I make it two quarts at a time.
You can use fresh milk, dried milk, soy milk. Anything you have. If I use dried milk or soy I add some extra dried milk to the mix, about a half a cup for two quarts, to give it more thickness when done because I like the consistency of Greek yogurt.
Heat the milk up to 180 degrees. I do mine in the microwave at 50%
power because you don't want it to boil over. I don't like scrubbing scalded milk of the bottom of saucepan.
Cool the milk to 110 degrees. This is IMPORTANT. If you kill the active yogurt cultures it will not work.
Third:
Add the yogurt with ACTIVE cultures to the mason jar(s) and stir. SLOWLY add the 110 degree milk, stirring constantly. Put the lid(s) loosely on the jar(s).
Fourth:
Put the jars into a small picnic cooler. Fill the chest with warm water up to the neck of the jar. Place the cooler in a turned off oven to help retain the warmth.
Let incubate, without disturbing it, overnight or about 12 hours.
Refrigerate for up to 2 1/2 weeks.
Use as yogurt (add jam for fruit yogurt and to impart sweetness), sour cream, to replace buttermilk, in salad dressings.
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