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Yogurt, Homemade

From: Vaishnava Dasa [ @MSGID: 1:115/800@fidonet ddb66376 ] 29-Jun-91 14:51
* Origin: KrsnaBBS Plants and fruits as your meat

1 gallon whole milk
1/8 - 1/4 cup yogurt (find one that is natural and doesn't kill off the culture)

In a heavy saucepan, bring milk to a boil under medium flame. Using a lid causes the milk to come to the boiling point faster, but that means the milk has to be watched more closely. Careful, as milk will bubble and overflow very easily. Stir occasionally to prevent burning on bottom of the pan.

Once the milk has come to a rolling boil, reduce heat and continue to cook so as to thicken the milk to a creamier consistancy, about 10-15 minutes at low heat. This will make the yogurt creamier. Remove from the flame and allow it to cool, stirring occasionally while it cools. Milk must cool down to the right temperature before mixing in yogurt.

Wait until milk has cooled and reached blood temperature. That is, it is at the temperature that if you stick your finger into the milk, you can barely notice any temperature difference in the milk. If the milk is too hot, you can't keep your finger in the milk too long, and the yogurt culture will be killed. If the milk is too cool, the yogurt may not grow.

Once milk is at body temperature, take 1/2 of the yogurt, or about 1/8 cup, or a couple tablespoons, mix into the milk and stir. After that, add the other 1/2 of the yogurt starter, mix into the milk and stir. Now, cover the milk and place in a warm spot for about 10 hours. On top of a oven with warmth coming from a pilot light may be sufficient. Keep free from draft. Covering with a non-terry towel is a good idea. Leave undisturbed for 10 hrs. With a clean spoon, have a taste to see if it it finihsed, then refrigerate once done.

Enjoy the cooling effects of yogurt in the hot weather. Your body and stomach will appreciate it.

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