Homemade Yogurt Recipe
Ingredients
1 quart raw or pasteurized and homogenized whole, skim, goat, soy, or reconstituted dry milk powder
1/2 cup non-fat dry milk powder
2 tablespoons plain yogurt, homemade or store-bought, or 1/3 ounce dry
Bulgarian culture, approximately
Directions
1. Combine the liquid milk product with the extra 1/2 cup dry milk powder in a heavy saucepan. Heat until the mixture reaches 190 degrees. A thermometer is a great help in uniformly good-quality yogurt.
2. Cover the pan and allow the milk mixture to cool down to about 110 degrees or lukewarm.
3. Mix the plain yogurt or the culture with a little of the warm milk and add back to the bulk of the mixture. Mix well.
4. Pour into a warm, sterilized quart jar with a wide mouth.
2. Cover the pan and allow the milk mixture to cool down to about 110 degrees or lukewarm.
3. Mix the plain yogurt or the culture with a little of the warm milk and add back to the bulk of the mixture. Mix well.
4. Pour into a warm, sterilized quart jar with a wide mouth.
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